1 can reg corn, drained
1 can creamed corn
4 oz mild green chilies, drained
1/4 cup pimentos, drained
1 1/2 cups shredded cheese
1/2 stick melted margarine
1/4 cup frozen onions, thawed
1/2 cup cream cheese (whipped version)
1/4 cup cottage cheese
1/4 cup sour cream
1 pkg cornbread
1/4 cup sugar
Mix all ingredients.
Bake in buttered 8 X 8 casserole dish at 350 for 80-90 minutes.
Allow to cool at least 15 minutes before serving.
1/2 cup flour
1 cup brown sugar ( I used dark)
2/3 cup butter, softened ( I used unsalted)
2 eggs, beaten
1/2 capful of real vanilla extract
1 cup chopped pecans
Spray mini muffin pan with Pam Baking Spray with flour
(I used the nonstick pan)
Blend flour and sugar.
Add eggs and vanilla extract.
Add pecans last, making sure all ingredients are completely blended.
Use a small scoop to fill each muffin well 2/3 full.
Bake at 350 for 15 minutes.
Ovens may vary so check to make sure muffins are not getting too brown.
Let rest for 10 minutes, then remove from pan.
These popped out with NO sticking at all.
Makes 24 mini muffins.