"Puester" > wrote in message
...
> 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

This stuff is pretty rich already and sweet tasting. This might be a place
where you'd garnish with a light hand. Cheese sounds good, esp. with chiles
of any kind. The DH whooped tonight when he bit into some chiles. He said he
should have expected it!
I had to cook it an extra 15 min - I still have a problem with the
altitude up here.
Edrena, bin living here 25 years already.