Let's say you plan on making two corn casserole's for Thanksgiving but end up only making one and are tired of seeing the cans of corn that you never usually buy in the pantry. Then you realize you don't have a side dish for Veggie chili night and there's no time (or desire) to run to the store. Poof! You get creative and Green Chili and Corn casserole is born. The picture looks less than appetizing, I know, but it tasted really good.
Green Chili and Corn Casserole
Inspired from Paula Deen's corn casserole
1 can corn, drained
1 can creamed corn
1 box corn bread mix
1 cup of sour cream
1 can of green chilies
1/2 stick of melted butter
1 1/2 cups of pepper jack cheese, shredded
Mix ingredients, except cheese, and pour into a greased 9x13 baking dish. Bake at 350 for 45 minutes - 55 minutes or until golden brown and cooked through. Remove from oven, top with cheese, and cook for another 10-15 minutes or until cheese is melted.