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CORN CASSEROLE

1 stick margarine
16 oz. can kernel corn, drained
16 oz. can creamed corn
8 oz. sour cream
8 oz. corn bread mix (such as Jiffy)

Melt margarine and add other ingredients; mix well. Pour into a 9 x
13 pan. Bake at 325 for 1 hour. Recipe doubles easily; just bake
longer.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.