Peggy’s Squash Dressing

Zoe Hart Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 to 8 medium squash2 packages Mexican corn bread1 bell pepper1 large onion1 can cream of mushroom1 lb Velveeta® cheese1 small jar pimento Cook squash until tender; drain. Bake corn bread according to directions. Then crumble in large bowl. Sauté bell pepper and onions until done. … Continue reading Peggy’s Squash Dressing

Corn Casserole

Marie RamseyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cans cream style corn (or 1 can whole kernel and 1 cream style)2 eggs, beaten1 cup cooking oil1 package Mexican cornbread mix You may add chopped bell pepper and onion. Bake 35 to 40 minutes at 325 degrees. Sprinkle with grated cheese.

Mexican Corn Bread

Joyce Phillips, F.H.S. 1 1/2 cup self rising meal1 Tbsp flour1 cup cream style corn1 cup sour cream2/3 cup oil2 eggs1 tsp. salt1 tsp pepper1 cup grated cheese Mix all ingredients and pour into greased skillet half of mixture, then the cheese, then the rest of mixture. Bake at 350° for 1 hour.