Ingredients
10
10 servings
- •1 (15 ounce) can cream-style corn
- •1 (8 ounce) container sour cream
- •0.25 cup butter, melted
- •2 large eggs, beaten
- •1 (15.25 ounce) can whole kernel corn, drained
- •1.5 cups shredded Cheddar cheese
- •0.5 cup chopped onion
- •1 (4 ounce) can diced green chiles, drained
- •1 (8.5 ounce) package dry corn muffin mix
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Mix cream-style corn, sour cream, melted butter, and eggs together in a large bowl until well combined. Stir in whole-kernel corn, Cheddar, onion, and chiles. Stir in corn muffin mix until just moistened.
- Bake in the preheated oven for until a knife inserted in the center comes out clean and the top is golden, about 75 minutes. Let stand for 5 minutes before serving.
Nutritional Facts
Per 10 servings
- Calories: 325
- Carbohydrate: 35g
- Fat: 18g
- Fiber: 2g
- Protein: 9g
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