Edrena wrote:
> Or how far can you go with someone else's recipe before it's your own?
>
> Corn Casserole
> From Fannie Flagg's Whistle Stop Cafe Cookbook, as amended by yers truly
>
> yield: 9-12 servings
>
> 1 17-ounce can white cream-style corn
> 1 11-ounce can white shoepeg or whole kern corn, drained
> 1 8-ounce carton sour cream
> 2 eggs, beaten
> 1/2 cup margarine, melted & cooled
> 1 8&1/2-ounce box corn muffin mix
>
> Preheat oven to 350F. Combine first 5 ingredients, mixing well. Stir in corn
> muffin mix. Pour into a greased 12x8x2 inches baking dish and bake for 45
> minutes.

> My foodie friends will scorn me and make their own favorite corn bread
> recipe. Y'all go ahead on, I was real tired tonight.


Sounds good to me! I'd probably sprinkle it with some fresh grated
Monterey Jack or mild cheddar before baking

gloria p