- 1 can creamed corn
- 1 can whole kernel corn, drained
- 2 eggs, beaten
- 1 box Jiffy cornbread mix
- 1 cup sour cream
- 1/4 cup onion, chopped
- 1/4 cup margarine, cut into pieces
- salt and pepper, to taste
- paprika, to taste
Combine all of the ingredients together in a 2 1/2 qt. buttered casserole dish. Bake at 375 degrees F for 50 minutes.
By Robin from Washington, IA
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