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White Wine Creole Corn Casserole



Corn casserole, a traditional family favorite with a creole twist from our White Wine Creole Sauce. Kicking up the flavor in this classic side dish never tasted so good. 



1 (16 oz.) bag            Frozen corn, cooked
1 can                          Cream style corn
1/2 large                     Red onion, diced
5 large                        Eggs, beaten
1 box                          Corn muffin mix
1 cup                          Cheddar cheese, shredded
1 cup                          Robert Rothschild Farm White Wine Creole Sauce
1 stick                         Unsalted butter, melted




Preheat oven to 375 degrees F. In a large mixing bowl combine corn, cream style corn, onion, eggs, White Wine Creole Sauce and cheese. Lastly mix in corn muffin mix and melted butter. Pour into a greased 9” x 13” baking dish. Place in oven and bake for approximately 45 - 50 minutes until corn pudding is set and golden brown.

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