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- Preparing Time: 1 hour and 30 minutes
- Total Time: -
- Served Person: 9
- 1/2 cup chopped onion
- 2 eggs, beaten
- 1 (8 ounce) container sour cream
- 1 1/2 cups shredded cheddar cheese
- 1 (15 ounce) can cream-style corn
- 1 (8.5 ounce) package dry corn muffin mix
- 1/4 cup butter, melted
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (4 ounce) can diced green chilies, drained
- Carbohydrate 39.3
- Cholesterol 92
- Fat 21.1
- Protein 11.5
- Sodium 1047
- Calories 378 calories;
Preheat oven to 350 degrees F (175 degrees C). 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. Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
