What you need:
- 15.25 oz can whole kernel corn, drained
- 14.75 - 15 oz can cream style corn
- 4 oz can diced green chiles, drained
- 2 eggs, beaten
- 1/2 c butter, melted
- 8 oz sour cream
- 8.5 oz box Jiffy corn muffin mix
What you do:
- Preheat oven to 350 degrees. Lightly spray a 9 x 13 inch baking
pan with non-stick cooking spray. Combine all ingredients in a
large bowl and mix thoroughly. Pour contents of bowl into the
baking pan. Bake, uncovered, for 50-60 minutes, or until golden
brown and cooked through.
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