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Fanny's Whistle-Stop Cafe Corn Casserole

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“I got this recipe from Fannie Flagg's Whistle Stop Cafe Cookbook. I bring it to just about every potluck dinner we go to. The paprika is my own variation.”
READY IN:
55mins
SERVES:
9-12
UNITS:
US

Ingredients Nutrition

  • 1 (17 ounce) can cream-style corn
  • 1 (11 ounce) can whole kernel corn, drained
  • 1 (8 ounce) container sour cream
  • 2 eggs, beaten
  • 12 cup margarine, melted and cooled
  • 1 (8 1/2 ounce) box cornbread mix
  • 1 teaspoon paprika (or cayenne for added "heat")

Directions

  1. Heat oven to 350.
  2. Combine first five ingrediants, mixing well; stir in cornbread mix.
  3. Pour into greased 12x8x2 casserole dish. Sprinkle with paprika or cayenne.
  4. Bake for 45 minutes.

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