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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn Casserole Recipe

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This recipe for Corn Casserole is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can whole kernel corn undrained
1 can cream style corn
1 cup sour cream
2 eggs beaten
1/4 cup sugar
1/8 tsp. onion powder or 1 medium onion chopped fine
1 box Jiffy corn muffin mix.
1 stick butter
1 tsp salt
1/2 tsp pepper
Directions:
Directions:
Melt butter.
Add corn, beaten eggs, sugar, sour cream, onion, salt and pepper.
Stir in muffin mix.

Grease 2 quart casserole.
Bake at 350º for 50 - 60 minutes until set.
Allow to sit 5 minutes before serving.

 

 

 

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