4 oz. can chopped green chiles, drained REALLY well
8.5 oz. can cream corn
8 oz. sour cream
1 egg
1 box JIFFY (small blue box) Corn Muffin Mix
1/2 cup melted butter
Mix all together by hand. Pour into greased 9x9 pan. Bake 45 minutes at 350 degrees. If doubling recipe, use a 13x9 baking pan and bake at 350degrees for 1 hour or golden brown and set.
7 comments:
Oh my goodness! My husband is going to love this- thank you!! Have a great weekend.
Renee'
http://rmboys2.wordpress.com/
mmmm....sounds like a winner!
Linda
Sounds great!
Another yummy corn and cornbread recipe! Like the green chiles. Add a little butter, delicious!
The next time we make a pot of chili, I'm making this too! :)
Thanks for participating in my Favorite Ingredients Friday- Side Dishes edition recipe exchange. I do appreciate it.
You are a genius, this was SO good!!!
Oh Yum, yum, yum!!! I'm definitely going to try this. Thanks Tamy :-)
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