Mouth Watering Corn Casserole
2 whole eggs beaten
1 can cream style corn (15 ounce size)
1 container Daisy sour cream (8 ounce size)
¼ cup salted butter, melted
1 can whole kernel corn (15.25 ounce size), drained
1-1/2 cups mild cheddar cheese, shredded
½ cup yellow onions, chopped
1 can diced green chilies (4 ounce size)
1 package dry corn muffin mix (8.5 ounce size)
First, preheat the oven to 350 degrees. Then grease a 2-quart casserole dish.
Next, in a large mixing bowl, fully combine the eggs, cream style corn, sour cream, and melted butter.
Then stir in the whole kernel corn, the cheese, the onions, and the chilies, creating a uniform mixture.
Now add in the corn muffin mix and stir it into the ingredients. . .but just until it is just moistened.
All that’s left now is to transfer the mixture to the prepared casserole dish, slide the dish into the oven on the center rack, and bake at 350 degree for about 75 minutes or until a knife inserted into the center of the casserole comes out clean and the top is golden.
I recommend you allow the dish to “set” on the countertop for about 5 minutes before serving it.