21 July, 2014
Scalloped Corn with Green Chiles
1 cup sour cream
1 can (14 ounces) creamed corn
1 can (14 ounces) whole kernel corn, undrained
1 can (4 ounces) chopped green chiles, drained
½ cup (1 stick) butter, melted
1 package (8 ounces) Jiffy cornbread mix
1 cup shredded cheddar cheese, divided
Preheat oven to 350°
In a large mixing bowl, lightly beat the eggs. Add the sour cream, both cans of corn, the chiles and the butter. Fold in dry Jiffy corn mix and ½ cup of the cheese.
Pour into an ungreased, 8″ x 8″ baking dish.
Sprinkle the remaining ½ cup of cheese across the top.
Bake 45-60 minutes. Check the center with a toothpick or knife to make sure center comes out clean. If wet, adjust the baking time a little longer.