Corn Casserole 1

One 15-ounce can cream-style corn
One 8-ounce container sour cream
2 large eggs, beaten
1 box Jiffy cornbread mix
1/2 cup cheese, grated
1 stick margarine, softened (1/4 lb)

Preheat oven to 350F. Mix ingredients (except cheese). Pour mixture into lightly greased 9 x 13 inch baking dish and sprinkle cheese on top. Bake for 45 minutes covered, then 15 minutes uncovered. This casserole slices like cornbread. Serve hot or at room temperature.

Serves 12.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana