Name: Corn Casserole                               Serves: 4

This recipe was donated by Dorothy Pittenger of Juno Beach for the cookbook "You Deserve The Best",published to benefit the Jupiter (FL) Medical Center. 

Ingredients:
1 can niblet corn, drained (16 oz)
1 can creamed corn (16 oz)
1 cup sour cream  (8 oz)
1 pkg corn bread mix (Jiffy)
1 stick melted margarine
2 eggs, beaten

Optional addition: Jalapeno peppers, chopped; minced ham or bacon.

Combine ingredients, mix well. Pour into greased 1 1/2 quart casserole.
Bake at 350F for one hour, uncovered.