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9:10 am
April 12, 2009
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CindyP
| | Hart, MI | |
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| posts 7627 | 
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Trying this out today…..
Corn Casserole – Paula Deen
Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)(but I'm using Suzanne's)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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11:11 am
April 12, 2009
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nursemary
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| Mighty Chicken | posts 227 | |
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Ooooh…sounds good. Post a review afterward please.
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Living with Miracles and Mayhem at the Buck 'N Run Ranch,
Mary
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1:09 pm
April 12, 2009
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Pete
| | WV | |
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This is VERY similar to a recipe from an older church cookbook that I have been doing for several decades if not more. No cheese, and you add 2 eggs. I do mine in a round souffle dish and it takes a good hour to an hour 5.
I usually just melt the butter in the souffle dish then add everything else in.
Eggs need to be beat before adding, but that is the only extra little bowl to wash.
Word of warning here – this turns sugary VERY fast! It is best to leave it until the very last minute and eat it up quickly. Leftovers become dessert… 
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Anulos qui animum ostendunt omnes gestemus!
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5:50 am
April 13, 2009
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CindyP
| | Hart, MI | |
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This turned out wonderful! Even the picky 16 year old ate it!  cuz it had cheese on top !
Super, super easy to mix up……..it fit into a 1 1/2 qt casserole — it would have been super thin I would think in a 9x13 pan, it poofed up quite nicely and with the cheese melted on top the casserole dish was full. I also used frozen corn I put up last year, just cooked in the microwave for 2 min before adding it in. I thought this was going to be something like a scalloped corn, but much much better! Definately something I will make again!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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8:54 am
April 13, 2009
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jane
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| Super Chicken | posts 534 | |
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I made this for Thanksgiving and in the 9 x13 and it was rather thin or shallow. Thought I would not make it again. I think either to double it or use the casserole dish for sure. Or maybe do the 2 eggs. Itg was not a hit with us in the 9 x 13.
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9:33 am
April 13, 2009
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JeannieB
| | Columbia, South Carolina | |
| Superstar | posts 1453 | |
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The first time I had this was after my brother's funeral, it is delicous, I try to make it for large family dinners, it is always a big hit.
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Don't cry because it's over—smile because it happened!
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9:40 am
April 13, 2009
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WV_Hills
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JeannieB said:
The first time I had this was after my brother's funeral, it is delicous, I try to make it for large family dinners, it is always a big hit.
I'm glad you like the recipe, but saddened for you that a funeral was your introduction to it. Thanks for sharing.
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10:17 am
April 13, 2009
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beeyourself
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…as I've said in the past…you find some of the BEST recipes at funeral dinners…
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