Corn Casserole I
Ingredients:
-
2 eggs, beaten
-
1 (15 ounce) can cream-style corn
-
1 (8 ounce) container sour cream
-
1/4 cup butter, melted
-
1 (15.25 ounce) can whole kernel corn, drained
Directions:
- 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 for75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
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