Monday, November 17, 2008
Willy's house is thinking about holiday meals and Willy always puts in the request for good corn Casserole. The lovely Mrs Willy does a great job as well as Daughter Willy on this one. - Try it out. It is sometimes even better a day or two later and heated up under the broiler. A little crustiness on this is really good.
1 - 17 oz can Cream-style corn
1 - 17 oz can whole kernel corn - drained
1/2 cup of water
2 eggs - beaten
1 small box Jiffy cornmeal muffin mix
1/2 tsp sage
1/2 tsp salt
1 stick margarine - melted
1 - 8oz carton French Onion Dip
Mix all ingredients except muffin mix; Stir until well blended. Add muffin mix; blend well. Turn into a large,
lightly greased casserole dish and bake at 350 degrees for 50 minutes or until lightly browned.