I made this up based on a recipe I saw in a magazine. Meaning, I made it much easier than their version, ’cause I’m all about that “one-dish” thing!
1/2 cup butter
Heat butter in a 9 x 13 dish until melted.
Into the melted butter in the baking dish, stir the following ingredients:
1 can whole kernel corn, drained, but keep just a tidget of the juice (yes, tidget is a proper measurement)
1 can cream-style corn
1 9-oz. package of corn muffin mix (I use Jiffy)
1 4-oz. can chopped green chilies
2 eggs, slightly beaten
1/2 teaspoon pepper
1/2 teaspoon salt
Once that’s all mixed in, you’ll need:
1 cup sour cream
Drop the sour cream by spoonfuls evenly over the top of the mixture in the baking dish, then gently fold it in.
Sprinkle the top with 1 cup shredded cheddar cheese. I say 1 cup, but hey . . . be generous. It’s cheese, for pity’s sake!
Bake, covered with foil, at 350 degrees, for 35-40 minutes or until set.