1 c. (14 2/3 oz.) creamed corn
1 c. (15 1/4 oz.) whole kernel corn, drained
1 c. milk
2 beaten eggs
1/4 c. butter, melted
1/4 tsp. pepper
1 box jiffy corn meal mix
Directions:
Mix corn, cream style corn, milk, eggs, butter and pepper. Add cornmeal. Stir till moistened. Pour mixture into 2 qt. casserole. Bake uncovered at 250°F for 50–55 minutes.
Serves 8
Submitted by Virginia Grant
Contributed on: Saturday August 20th, 2005 and modified on Thursday March 2nd, 2006