C.M.Russell Museum Cookbook, p. 158
1 16-oz. can creamed corn
1 16-oz. can whole kernel corn, drained
½ cup margarine or butter, melted
1 cup sour cream
2 eggs
1 8 ½-oz. pkg. corn muffin mix
2 Tbsp. green chilies
½ cup onion, chopped
1 ½ cups grated Cheddar cheese
Mix all ingredients together, stirring as each is added.
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| Happy chile time! |
Pour into greased 9 x 13 pan. Bake at 350F for 45-50 minutes.
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| I'm currently in mourning because the upper half of my double oven died. |
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| Perfect! |
My Rating: 5/5 "I. Love. Cornbread Casserole. And this one, with the little kick from the chilies? Stupendous stuff. I melted a little more cheese on the leftovers when I at them, but that was pure self-indulgence."
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