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Categories:Viewed: 44 - Published at: a year ago
Ingredients
- 1 (15 oz.) can creamed corn
- 2 (15 oz.) cans Mexicorn, drained
- 3 eggs, beaten
- 1/2 c. Cheddar or Swiss cheese, grated
- 1/4 scant c. corn meal
- 1/4 c. parsley, chopped
- 1/2 to 1 c. green onions, chopped
- 1/2 stick butter, melted
- dash of cayenne pepper
- Parmesan cheese
Method
- Mix Mexicorn with creamed corn.
- Add remaining ingredients, except Parmesan; blend.
- Pour into buttered 9 x 12-inch casserole; sprinkle with Parmesan cheese.
- Preheat oven to 325°; bake until firm, about 40 to 45 minutes.
- Marvelous!
