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A Cooking Adventure with Thom

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Corn Bread Casserole

Taste of Home Magazine, Premiere Edition
Servings: 6






1 can (15 ounces) whole kernel corn, drained
1 can (14 ounces) cream-style corn
1 package (8 ounces) corn bread/muffin mix
1 egg
2 tablespoons butter or margarine, melted
teaspoon garlic powder
teaspoon paprika

Cooking Method

In a large bowl...

  1. Combine all ingredients.

  2. Pour into a greased 11-in. x 7-in. x 2-in. baking dish.

  3. Bake, uncovered, at 400 for 25-30 minutes or until the top and edges are golden brown.

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