Ingredients
- 1 can can creamed corn 14.75 to 15 ounce
- 2 eggs beaten
- 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1 ounce 5 oz.bag frozen California Blend Carrots,broccoli, cauliflower) (Does not need to be thawed)
Servings:
Instructions
- Heat the oven to 350. Spray a 2-quart baking dish with nonstick cooking spray.
- In a bowl, combine the corn, eggs, sugar, flour and salt. Stir in the cheese and the vegetable blend and pour into the baking dish.
- Bake until hot and bubbly, 1 hour.
Recipe Credits:
Kimberley Keener, Waldron, AR
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