- 1/2 cup butter or margarine, melted
- 1 can creamed corn
- 1 can whole kernel corn, drained
- 1 container sour cream (8oz.)
- 2 eggs, beaten
- 1 package cornbread mix (like Jiffy)
- 1 can chopped green chilies, drained
Preheat oven to 350 degrees F. In large bowl, combine butter, creamed corn and whole kernel corn; stir in sour cream and eggs. Add cornbread mix; blend well. Stir in chilies. Pour batter into greased 9x13 inch glass baking dish. Bake 35-40 minutes or until lightly browned and wooden pick inserted in center comes out clean.
By Robin from Washington, IA
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