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Corn Casserole

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This one is more of a casserole than bread, but is also considered finger food.
Ingredients:
1 can whole kernel corn
1 can creamed corn
1 box corn muffin mix (Jiffy is fine)
1 cup buttermilk
2 eggs
1 stick butter, melted
Optional, to taste: 
diced green onions OR diced jalepenos
grated cheddar cheese

Directions:
Drain off 1/2 of whole kernel corn liquid.  Mix everything together.  Pour into greased 8 x 11 baking dish (or the equivalent size you have).  Bake at 350 degrees for 30 minutes, until golden brown.
Delicious with some spicy chili! (see Major Cajone's chili recipe on this blog)
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