Corn Casserole

Marie Ramsey
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.


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