Servings: 6 to 8
Prep Time: 30 min
Cook Time: 60 min
4 eggs; separated
1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
14 3/4 ounce; can creamed corn
3 cups; milk
1/4 cup; finely chopped onion
1/4 cup; finely chopped fresh parsley
1/4 cup; melted butter or margarine
Preheat the oven to 350°F. Lightly grease a 2 1/2-quart casserole dish and set aside.
Set the egg yolk aside. Beat the whites until stiff, and set aside.
Combine the stuffing mix, creamed corn, milk, egg yolks, onion, parsley, and butter or margarine in a large bowl, mixing well with a fork. Fold in the egg whites.
Pour the corn mixture into the prepared dish and bake uncovered for 1 hour, or until puffed and brown.