2 cans cream-style corn
1 can whole kernel corn, drained
1 stick oleo, cut up
1 c. sour cream
4 T. chopped onion
1 box Jiffy cornbread mix
salt and pepper
1 sm. can chopped green chilies (optional)
Mix all ingredients. Place in greased 9×12-inch pan and bake at 350° for 45 minutes. Serves 12 to 15.
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.