This quick and easy casserole is a sure hit. It is a perfect side to any meat or chicken dish and it can be a yummy snack. You can also place the corn mixture in individual muffin cups instead of a baking dish. Feel free to add more cheese and butter to make it tastier.
2 eggs, beaten
1 Â 15oz. can cream-style corn
1 Â 8oz. container sour cream
1/4 cup butter, melted
1 Â 15oz. can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped onion
1 Â 4oz. can diced green chilies, drained
1 Â 8.5 oz. package dry corn muffin mix
Preheat oven to 350F and grease a 2 quart casserole dish.
Combine the eggs, cream style corn, sour cream and melted butter in a large bowl. Add the whole kernel corn, cheese, onion and chili. Stir in the corn muffin mix until it becomes moistened. Transfer the corn mixture to the greased dish.
Bake the casserole for 45 minutes to an hour or until it is golden brown. Insert a knife and make sure it comes out clean to test doneness. Let it stand for 5 minutes before serving.
Photo Courtesy Of: brookage