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 side dish. Show all posts
Showing posts with label side dish. 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.
