| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables, Side, Dishes |
12 |
Servings |
INGREDIENTS
| 16 |
oz |
Corn; whole kernel, canned, drained |
| 16 |
oz |
Corn; cream-style |
| 1 |
pk |
Jiffy corn muffin mix |
| 2 |
|
Whole eggs; well beaten |
| 1 |
sm |
Onion; finely chopped |
| 2 |
tb |
Green pepper; chopped |
| 1/2 |
c |
Margarine |
| 1 |
pt |
Sour cream; softened to spread |
| 2 |
c |
Cheddar cheese; mild, grated |
INSTRUCTIONS
Put both cans of corn in large bowl. Add Jiffy Corn Muffin mix and well
beaten eggs. Mix well, melt butter with onion and green pepper and saute
until onion & pepper are almost done. Add to corn mixture and mix well. Put
in well greased casserole or 9x12 glass pan. Spread top with sour cream,
put cheese on top, sprinkle with paprika. Bake at 350 for 40 minutes. After
removing from oven, cover with lid for a few minutes before serving.
Recipe by: Hazel Correll
Posted to EAT-L Digest by Pat Roll <RollFamily@AOL.COM> on Nov 27, 1997
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