Mother's Corn Casserole
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
1 8x8 casserole
- Serves:
- 4-6
ingredients
- 2 eggs
- 1⁄2 cup evaporated milk
- 2 teaspoons sugar
- 2 teaspoons cornmeal
- 1 (16 ounce) can cream-style corn
- 1⁄2 cup onion, chopped small
- 1⁄2 cup green pepper, chopped small
- 1⁄2 cup celery, chopped small
- 1⁄8 ounce canned water chestnut (halved or quartered depending on size)
- pimiento
- paprika
- salt
directions
- Beat eggs.
- Add milk, sugar, cornmeal, corn, onion, green pepper, celery, water chestnuts to eggs.
- Melt 1 tablespoon margarine in 8 x 8 casserole dish. Add ingredients.
- Sprinkle casserole with pimentos, paprika and salt.
- Bake at 350°F - 45 to 60 minutes or until done.
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RECIPE SUBMITTED BY
My kids would laugh if they saw the title I chose - Chef Hall. When my son was in elementary school, he told me cafeteria food was better than my cooking. Of course, he took peanut butter and jelly sandwiches to school every day to eat IN THE CAFETERIA! Cooking is not my favorite thing to do but I do love to READ recipes.
My children are adults and have done well in their choice of vocations. My daughter is a CPA (Senior Accountant for Chickasaw Nation Industries), and my son and his wife are both lawyers. Needless to say, if I should get into trouble (and there is always that possibility!!), I will be well taken care of.