| | Directions |
- Preheat oven to 350 degrees F. Grease a 2-quart casserole dish.
- In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened. Do not overmix or it will toughen your end result.
- Bake for 1 hour 15 minutes or until an inserted knife comes out clean and the top is golden brown. Let stand 5 minutes before serving.
|
|
|
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8
|  | | Ingredients | | - | | 2 eggs , beaten |
| - | | 15 ounces cream-style corn |
| - | | 8 ounces sour cream |
| - | | 1/4 cup butter , melted |
| - | | 15 ounces whole kernel corn, drained |
| - | | 1 1/2 cups shredded cheddar cheese |
| - | | 1/2 cup chopped onion |
| - | | 4 ounces diced green chilies, drained |
| - | | 1 package dry corn muffin mix |
| |
| |
