Scalloped corn
Recipe by Judy Walton
Ingredients
2 cans cream style corn 1 pkg. Mexican cornbread mix 1 small jar pimentos 4 eggs 3/4 cup Wesson oil 1 large onion, chopped
Directions
1. Mix and add to a 2 quart greased casserole dish. Bake at 350 for 45 minutes.
side dishes, vegetables December 08, 2013 15:48
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