1 (15-1/4-ounce) can whole kernel corn, drained
1 14-3/4-ounce can cream-style corn
1 cup milk
2 slightly beaten eggs
1/4 cup margarine or butter, melted
1/4 tsp. pepper
1/2 cup cornmeal
Combine whole kernel corn, cream-style corn, milk, eggs, melted margarine or butter, and pepper in a large mixing bowl. Add cornmeal; stir until moistened.
Pour corn mixture into a 2-quart casserole. Bake in a 375 degree F oven for 45 to 50 minutes or until lightly browned and set in the center.
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