Ingredients:
1 (15 ounce) cans cream styled corn
2 (15 ounce) cans whole kernel corn or 2 (15 ounce) cans Mexican-style corn, drained
3 eggs, beaten
1/2 cup cheddar cheese or 1/2 cup swiss cheese, grated
1/4 cup cornmeal
1/4 cup of chopped parsley
1/2-1 cup onions, chopped
1/4 cup butter, melted
1 dash cayenne pepper
parmesan cheese
Directions:
Mix the whole kernel corn with the creamed corn.
Add the remaining ingredients; blend.
Pour into buttered 9 x 12-inch casserole.
Sprinkle with parmesan cheese.
Preheat oven to 325 F and bake until firm, about 40 to 45 minutes.
Servings: 8-10
Time preparation: 5 min.
Time total: 50 min.