Submitted by: Mary Ann Johnson, Southwest Texas Equipment Distributors Sales Coordinator
The Mission Family is excited to share with you their favorite recipes! Each month we will be featuring a recipe submitted by a Mission team member. We hope you enjoy! Did you make the recipe? Share your pictures using #MissionFamilyRecipes
INGREDIENTS:
- 1 can (15 oz.) whole kernel corn, drained
- 1 can (14 oz.) cream style corn
- 1 pkg. corn muffin mix (Jiffy is preferred)
- 1 cup sour cream
- ½ cup melted butter or margarine
- 4 oz. cream cheese (softened)
- 1 can diced green chilis, medium (may use mild or hot to your taste)
- 1 cup shredded cheddar cheese
DIRECTIONS:
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the 2 cans of corn, the can of green chili, sour cream, melted butter and softened cream cheese until well blended.
- Stir in the box of corn muffin mix.
- Pour into a greased casserole dish. (recommendation: Baker’s Joy spray)
- Bake for 45 minutes or until golden brown.
- Remove from oven and top with shredded cheese.
- Return to oven for 5 to 10 minutes or until cheese is melted.
- Let stand for at least 5 minutes and then serve warm.