Jiffy Baked Corn Casserole

1/2 cup (1 stick) butter
2 eggs
8 1/2 ounces drained whole corn
8 1/2 ounces cream style corn
1 cup sour cream
1 box Jiffy corn muffin mix – (if you don’t use Jiffy mix, you will need to add ¼ to ½ tsp. sugar to this recipe)
Salt and pepper, to taste
1 cup shredded Swiss cheese

Mix all together and bake at 350 degrees F for 30-35 minutes in a glass baking dish. I doubled this recipe and took it to a Thanksgiving dinner for a lot of people. I added 1 can, drained, of chopped chilis. I could have added 2 cans, though. It made a nice flavor in the corn and everyone loved it! It was gone in 1/2 hour! posted under http://whatscookin.proboards.com/index.cgi?board=Casserole
Chris in NM


http://www.nancyskitchen