Perfect side for a enchiladas or a taco soup!
3 large eggs 3 Tbl vegetable oil 1 14 or 15 ounce can cream style corn 1/2 cup frozen yellow corn (no need to thaw) 1/2 cup light sour cream or plain Greek yogurt 1 cup shredded Monterey Jack or Pepper Jack cheese 1 small can diced green chilies, drained 2 8-1/2 ounce packages Jiffy Corn Muffin Mix
1. Preheat oven to 375 degrees. 2. Coat a 9x13 baking dish with non-stick cooking spray. 3. Beat eggs and oil with a wooden spoon until well combined. Add creamed corn, frozen corn, sour cream, cheese, green chilies and mix well. Add Jiffy Corn Muffin Mix and stir just until moistened. Batter will be slightly lumpy. 4. Pour mixture into the prepared baking dish and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. 5. Serve with honey if desired
Darla Weststeyn
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