Yield: 4 Servings
|1 quart||Home frozed corn -or- each frozen niblet corn and frozen cream style corn|
|Salt and pepper|
Place corn in iron skillet. Slice butter and place on corn. Salt and pepper to taste; sprinkle on sugar. Stir in water. Bake at 400 for 30-35 minutes until brown. Stir once in a while, then let brown without stirring last few minutes of cooking.
MRS N.R. HOSEY (JUDY)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .