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Southern Corn Casserole

Although not an Esler family tradition, I sure love it.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Servings: 9
Author: Mary Kay Palguta

Ingredients

  • 2 eggs beaten
  • 1 15 ounce can cream style corn
  • 1 8 oz container sour cream
  • 1/4 cup butter melted
  • 1 15 ounce can whole kernel corn, drained (I substitute frozen)
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1 4 ounce can diced green chilies drained
  • 1 8.5 ounce package of Jiffy Muffin Mix

Instructions

  • Preheat the oven to 350 degrees. Grease a 2 quart casserole dish.
  • In a large bowl, combine the eggs, cream style corn, sour cream, and melted butter. Stir in whole kernel corn, cheese, onion, and chilies.
  • Add the muffin mix and mix till just blended. Don't over stir.
  • Bake in preheated oven for 75 minutes or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.