Corn Casserole, Tonya Cook

CORN CASSEROLE

Ingredients:

• 2 eggs, beaten • 1 (15-oz) can cream-style corn • 8 ounces sour cream • 1/4 cup butter, melted • 2 cans (15.25 oz each) whole kernel corn, drained • 1-1/2 cups shredded “Mexican blend” cheese (or shredded cheddar) • 1/2 cup chopped onion • 4-oz. can mild, diced green chiles, drained • 8.5-oz. box dry corn muffin mix *

Instructions:

1. Preheat oven to 350 degrees. Spray a 2-quart casserole dish with Pam. 2. In a large mixing bowl, combine eggs, cream-style corn, sour cream, and melted butter. Stir in whole kernel corn, 3. cheese, onion, and chiles. Stir in the corn muffin mix until just moistened. 4. Pour into prepared casserole dish and bake 1 hour and 15 minutes. 5. Let stand 15-20 minutes before serving. This is important – a knife inserted in the center likely won’t come out 6. clean after 75 minutes baking time, but the casserole firms up while resting.

* We use Jiffy brand, which gives a slightly sweeter taste