My blog is about a lot of things. It's about me and I like a lot of things (as you are learning). But one thing I have been wanting to do is post a recipe each week. So, I thought I would choose Wednesdays to offer that feature each week. This week I am sharing a recipe from my family cookbook. Kevin, Katie and I took this dish over to a family last night who just had a brand new baby boy. We also took them some Parmesan Chicken Strips, Italian Herb Potatoes, Rolls and Chocolate Chunk Brownies. They called right away asking for this recipe. I wish I would have taken a pic cuz it even looked yummy!
1 can While Kernel Corn, undrained
1 can Cream Style Corn
2 eggs, beaten
1 cup sour cream
4 Tbsp dry onion flakes
1 box Jiffy corn muffin mix
1/2 cup (1 stick) margarine
Combine both corns, eggs, sour cream and onion flakes. Add corn muffin
mix and mix well. Pour into a casserole dish (9x13 is best) that has been well greased. Dot with margarine. Bake at 350 for45 minutes. Can also sprinkle 1 pkg cheddar/jack cheese on top before baking.