Escalloped Corn Casserole

Escalloped Corn Casserole

from Aunt Jane

1 small onion, chopped
2 T butter
1-16 ounce can creamed corn
1-16 ounce can whole kernel corn, drained
1-8 ounce container sour cream
2 eggs, beaten
1-8½ ounce package of cornbread mix
1-4 ounce can chopped green chilies, drained
½ cup shredded cheese

Cook chopped onion in 2T butter for about 4 minutes in microwave.

Preheat oven to 350 degrees. I large bowl, combine butter, creamed corn and whole kernel corn; stir in sour cream and eggs. Add cornbread mix; blend well. Stir in chilies, onion, and cheese. Pour batter into greased 13x9 inch glass baking dish. Bake 45 minutes or until lightly browned and wooden pick inserted in center comes out clean.

Yields: 6-8 servings