Title: Autumn Corn Bake
Categories: Vegetable
Yield: 6 Servings

2 pk (10-oz) frozen corn; thawed,
-drained
1/2 lb Velveeta pasteurized process
-cheese spread; cubed
1/4 c Cornmeal
1 Egg; beaten
2 tb Parkay margarine; melted
2 tb Finely chopped green pepper
1 ds Pepper

Combine ingredients; mix well. Spoon into 1-1/2-quart casserole; cover.
Bake at 350 degrees, 45 minutes. 6 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.