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Ingredients
- 1 (15 1/4-oz.) can whole kernel corn, drained
- 1 (14 3/4-oz.) can cream-style corn
- 1 C. milk
- 2 beaten eggs
- 1/4 C. margarine or butter, melted
- 1/4 tea. pepper
- ½ C. cornmeal
- ●In a large mixing bowl, combine whole kernel corn, cream-style corn, milk, eggs, melted margarine or butter, and pepper. Add cornmeal; stir till moistened.
- ●Pour corn mixture into a 2-quart casserole. Bake casserole in a 350 degree oven for 50 to 55 minutes or till lightly browned and set in the center.
Details
Servings 8
Preparation
Step 1
183 cal/serving.
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