Corn Casserole

Kay Shirey
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cans cream style corn
  • 1 onion, chopped
  • 1 stick margarine
  • 1 package jalapeno cornbread mix
  • 1 cup cheese, grated
  • 1 egg

Sauté onion in margarine. Stir in corn, egg, cheese, and cornbread mix. Bake at 325 degrees for 45 minutes. This is very easy to prepare and good for church supper.





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