2 eggs, beaten
1 15oz can cream style corn
1 8oz container sour cream
¼ cup butter, melted
1 15.25 oz can whole kernel corn, drained
1 ½ cup shredded cheddar cheese
½ cup diced onion
1 4oz can diced green chiles, drained
1 8.5 oz package dry corn muffin mix
Preheat the oven to 350°.
Grease a 2 quart casserole dish.
In a large mixing bowl, combine the eggs, creamed corn, sour cream and melted butter. Stir in the whole kernel corn, cheese, onion and chilés.
Stir in the corn muffin mix until just moistened. Transfer to the prepared casserole dish and bake for 75 minutes or until, a knife inserted comes out clean and top is golden.
Let stand 5 minutes before serving.