“This lady was my piano teacher for several years.” – Innkeeper Bonnie

Baked Corn Casserole

1 can cream-style corn
1 can whole kernel corn, drained
2 eggs, beaten
½ c. margarine, melted
1 c. sour cream
4 T. onion, diced
1 box Jiffy corn bread mix
salt and pepper to taste

Mix all ingredients. Place in buttered 2-quart casserole. Bake 45 minutes at 350°.

Ruthetta Smith

This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.