Baked Corn Casserole
Chef: Russell Thompson
Restaurant: Honey Baked Ham Company


2 eggs, beaten
15 oz. creamed corn
1 cup sour cream
1/4 cup butter, melted
15 oz. whole-kernel corn, drained
2 cups sharp cheddar cheese, shredded
1/2 cup onion, minced
4 oz. green chilies, drained and chopped
8-1/2 oz. package corn muffin mix


Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large mixing bowl, combine eggs, creamed corn, sour cream and butter until well blended. Stir in whole-kernel corn, cheese, onion and chilies. Stir in corn muffin mix until just moistened. Bake 1 hour and 15 minutes or until golden brown and knife inserted center of casserole comes out clean. Let stand 5 minutes before serving.

Makes 9 servings.