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Ingredients:
1 (17 ounce) can creamed corn
1 (17 ounce) can whole kernel corn, drained
1 cup grated sharp cheddar cheese
1 cup saltine, crushed
1⁄8 cup dried onion flakes
1 (2 ounce) jar diced pimentos
1 egg
2⁄3 cup evaporated milk
1⁄4 cup butter or 1⁄4 cup margarine, melted
1 teaspoon salt
1 1⁄2 teaspoons pepper
1 tablespoon sugar
1⁄2 teaspoon cayenne pepper
1 medium bell pepper, chopped
paprika
Directions:
Mix all ingredients together, except paprika, in order given, stirring well.
Pour into slightly greased casserole, sprinkle with paprika and bake at 400°F approximately 1 hour.
1 (17 ounce) can creamed corn
1 (17 ounce) can whole kernel corn, drained
1 cup grated sharp cheddar cheese
1 cup saltine, crushed
1⁄8 cup dried onion flakes
1 (2 ounce) jar diced pimentos
1 egg
2⁄3 cup evaporated milk
1⁄4 cup butter or 1⁄4 cup margarine, melted
1 teaspoon salt
1 1⁄2 teaspoons pepper
1 tablespoon sugar
1⁄2 teaspoon cayenne pepper
1 medium bell pepper, chopped
paprika
Directions:
Mix all ingredients together, except paprika, in order given, stirring well.
Pour into slightly greased casserole, sprinkle with paprika and bake at 400°F approximately 1 hour.
