Serves: 8
Total Calories: 237
Preheat oven to 375°. Grease a 1 1/2 -quart baking dish. In a small saucepan over low heat, melt butter. Stir in stuffing mix set aside.
In a large bowl, mix milk, flour and pepper until well blended. Stir in eggs, cream-style and whole kernel corn, and half of the reserved stuffing mixture. Pour into baking dish. Sprinkle with remaining stuffing mixture. Bake for 60 to 70 minutes or until center is puffed and set. Let stand for 5 minutes before serving.
This Sunday Corn Casserole recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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