Corn Casserole

2 cans of creamed corn

½ cup water

one medium onion (finely chopped)

2 eggs

dash of salt and black pepper

½ stick of butter (melted)

1 box of Jiffy's corn muffin mix

Directions:

Mix the corn, water, onions, eggs, salt, & black pepper in a round glass baking dish.

Add the muffin mix to the corn mixture and mix well.

Melt butter and pour into the baking dish.

Spoon the melted butter from the sides into the top of the mixture.

Bake at 350 ^o for an hour or until golden brown, uncover.

~ R.J. Bergeron, LSD ‘74