Corn Casserole

Polly Dumas, FHS; Audrey Simpson, Downsville

  • 2 cans cream style corn
  • 2 eggs, well beaten
  • 1 cup corn bread mix
  • 1 or 2 jalapeno peppers
  • 1 medium onion, chopped
  • 1/2 cup water
  • Salt, pepper and sugar to taste

In 2 quart size baking dish, melt 1 stick oleo. Mix all ingredients and pour in buttered dish. Spoon melted butter over this and bake 1 hour at 325°. Grated cheese may be sprinkled over the top and melted for a few minutes.


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