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Recipe: Mexican Corn Casserole (using cornmeal and cream style corn)

Side Dishes - Vegetables
MEXICAN CORN CASSEROLE

2 cans (1 pound each) cream-style corn
4 eggs, beaten
1/2 cup butter, softened
1 (4 ounce) can diced green chiles, drained
1/2 cup flour
1/2 cup cornmeal
1/2 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt

Mix all ingredients together and put into casserole dish.

Bake at 350 degrees F for one hour.

Source: Lee Ann Schmid, Eddyville, NE
From: Dee, OK - 08-09-97
MsgID: 3158617
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - October 2015 Daily...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

"Serve as a delicious meal accompaniment or a tasty snack." - From: Mazola Corn Oil


"Perfect for breakfast or dinner, the flavors of classic chiles rellenos are all here in this quick main dish!" - From: Durkee

"The next time anything with barbecue sauce is on the menu, try this moist, flavor-packed cornbread on the side" - From: Firehouse Food
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