For 4 servings you will need:

4 tbsp. melted butter
1/2 c. minced onion
1 can (12 oz.) whole kernel yellow corn
1 can (17 oz.) cream style yellow corn
1/4 c. chopped pimento or roasted red pepper, optional
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 c. pkg. herb-flavored stuffing mix (not crouton type)
Paprika
Minced parsley, optional

Melt butter in medium skillet. Remove 2 tablespoons butter to small bowl.

Saute onion in skillet until golden. Add both cans of corn, pimento, salt and black pepper. Pour into ungreased shallow baking dish.

Stir stuffing mix with melted butter in bowl. Sprinkle evenly over corn. With back of tablespoon, lightly press stuffing down about 1/4-inch into corn.

Bake at 350 degrees for about 20 minutes or until nicely browned and bubbly. Sprinkle with paprika and minced parsley, if desired.

Good served with: Ham, sausage, bacon, frankfurters or poultry and red cabbage cole slaw.

Tips: Corn bread stuffing mix may be used, if desired. Keep reclosed bags of stuffing mix in refrigerator or freezer. This dish can be made oven-ready, covered, refrigerated and baked when desired. Allow 5 to 8 minutes extra baking time.

A combination of both creamed-style and whole kernel canned corn adds interest to this simple dish. No eggs or dairy products are used. It is attractive looking and has a pleasing flavor for a breakfast, lunch or dinner side dish.

Preparation time: 10 minutes. Oven temperature: 350 degrees. Baking time: about 20 minutes.