Mexi corn is good!
Becky
----- Original Message -----
From: "Charles Rivard via Cookinginthedark" <[email protected]>
To: <[email protected]>; "Lenore Koszalinski"
<[email protected]>
Sent: Monday, December 08, 2014 11:00 AM
Subject: Re: [CnD] Corn Casserole
I like using 1 can of whole kernel and 2 cans, because they are smaller, of
Mexicorn.
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Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
----- Original Message -----
From: "Lenore Koszalinski via Cookinginthedark"
<[email protected]>
To: <[email protected]>; "'Sandy'" <[email protected]>
Sent: Monday, December 08, 2014 10:48 AM
Subject: Re: [CnD] Corn Casserole
When I make this I put in two cans of whole carnel corn I think it adds
moore flavor. Lenore
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Sandy via Cookinginthedark
Sent: Monday, December 08, 2014 8:43 AM
To: [email protected]; 'John Diakogeorgiou'
Subject: [CnD] Corn Casserole
CORN CASSEROLE
1 can creamed corn
1 can whole kernel corn
8 oz sour cream
2 sticks butter, melted
3 eggs, beaten
1 box Jiffy Corn Muffin Mix
Preheat oven to 350°F. Grease a 11x13 baking pan. Combine all ingredients.
Bake for 45-60 minutes.
Fear is just excitement in need of an attitude adjustment!
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