INGREDIENTS:
2 eggs stirred
butter
sour cream
Jiffy corn bread mix
1 can of corn, drained
1 can of cream style corn
1/3 tea baking powder
dash of Accent Seasoning
DIRECTIONS:
Mix all together, bakes at 325 degrees for 45 minutes.
Posted on behalf of: Kathy Layne
Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts
Monday, August 18, 2008
Friday, August 15, 2008
Corn Casserole
INGREDIENTS:
2 cans Green Giant Mexicorn
1 pkg. Mahatma Yellow Rice in a box (use only 1 pkg.)
1 can cream of celery soup
1 stick of margarine
1 cup sharp cheese, grated
DIRECTIONS:
Prepare rice according to instructions on pkg. Add margarine, stir until melted, add corn and soup. Combine grated cheese with mixture; bake 30 minutes at 350 degrees. Remove from over; sprinkle some cheese on top and sprinkle some paprika for color.
2 cans Green Giant Mexicorn
1 pkg. Mahatma Yellow Rice in a box (use only 1 pkg.)
1 can cream of celery soup
1 stick of margarine
1 cup sharp cheese, grated
DIRECTIONS:
Prepare rice according to instructions on pkg. Add margarine, stir until melted, add corn and soup. Combine grated cheese with mixture; bake 30 minutes at 350 degrees. Remove from over; sprinkle some cheese on top and sprinkle some paprika for color.
