Scuba Diving club, Southern California

Sea Sabres

Corn Casserole

By Jeff Shipley

One 16 oz cream corn

One 16 oz regular corn, drained

Two eggs beaten

¼ lb melted margarine

One box Jiffy corn bread mix – 8 ½ oz weight

8 oz sour cream

Two cups of grated cheddar cheese

Mix all ingredients, except cheese. Pour into 9 x 13 pan spread cheese on top before baking. Bake 350 degrees for 30 to 35 minutes.

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Posted September 16, 2003

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