Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 2 cans cream style corn (or 1 can whole kernel and 1 cream style)
- 2 eggs, beaten
- 1 cup cooking oil
- 1 package Mexican cornbread mix
You may add chopped bell pepper and onion. Bake 35 to 40 minutes at 325 degrees. Sprinkle with grated cheese.