Lisa J. Tomey
3 cups milk
1 8.5 oz box Jiffy Corn Muffin Mix
1 can (16 oz) Cream-style corn
1 can (16 oz) Drained whole kernel corn (the sweeter the better)
1/2 cup sugar
2 tablespoons butter
2 tablespoons cooking oil
4 eggs, well beaten
Beat eggs with all other liquid, melt butter and mix with batter, add dry ingredients and mix well.,
add corn. Pour in buttered baking casserole. Bake at 375 for 1 hour. Done when firm but light.
Can add jalapenos and Mexican corn for a little kick! Some even add cheese!
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