Corn Casserole (Makes 8 servings) 2 eggs 1 can (14 ½ oz) cream-style corn 1 cup sour cream 4 oz. Cheddar cheese, shredded, about 1 cup ½ cup cornmeal ½ cup chopped green pepper ¼ cup butter or margarine melted 2 tbs. chopped fresh parsley ¾ tsp. salt Preheat oven to 350 degrees. Butter 8 (6 oz) ramekins or custard cups or a 6-cup baking dish. In bowl lightly beat eggs. Stir in corn, sour cream, cheese, cornmeal, green pepper, butter, parsley and salt. Divide mixture evenly among ramekins or transfer to baking dish. Bake 35-40 minutes for ramekins, 1 hour for baking dish or until knife inserted near center comes out clean.