Ruth Drummond
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 16 oz can cream style corn
• 16 oz can whole kernel corn, drained
• 1/3 cup dry bread crumbs
• 1 egg, slightly beaten
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/8 tsp pepper

Mix all ingredients and put in greased casserole dish. Bake in moderate oven at 350 degrees about 40 minutes, or until firm.

Serves 4.

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