Corn Casserole
Description
This easy corn casserole with chiles, two types of canned corn, Cheddar cheese, and muffin mix bakes up like a soufflé! Serve it with grilled meat or fish.
Ingredients
•
1 (15 ounce) can cream-style corn
•
1 (8 ounce) container sour cream
•
1/4 cup butter, melted
•
2 large eggs, beaten
•
1 (15 1/4 ounce) can whole kernel corn, drained
•
1 1/2 cups shredded Cheddar cheese
•
1/2 cup chopped onion
•
1 (4 ounce) can diced green chiles, drained
•
1 (8 1/2 ounce) package dry corn muffin mix
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2
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.
3
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.