Casseroles, Vegetables

Corn Casserole

  • 1/2 cup Margarine melted
  • 1-17 oz can Cream Style Corn
  • 1-16oz can Whole Kernel corn[do not drain]
  • 2 tablespoons Onion chopped
  • 7 oz box Jiffy corn bread mix
  • 1 cup Sour Cream
  • 2 Eggs, slightly beaten
  • 1 cup Shredded cheese
  • 1 small jar Diced Pimentos
  • Dash of salt Pepper & sugar

    • Mix all ingredients together. Bake in a 9X13 pan for 45 minutes 350º

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lola Austin of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!