Have you heard of corn pudding?
It's a Southern thing.
It's sort of like cornbread but much more moist and creamy.
And it's got yummy green chiles and sour cream, built right in!
Although now that I think about it, I'd like to try this without the green chiles and served with warm syrup or honey.
1 stick butter, melted and cooled slightly
2 beaten eggs
1 can whole kernel corn, drained
1 can cream corn
1 4.5 ounce can diced green chiles
1 box Jiffy Box corn muffing mix
1 cup sour cream
Preheat your oven to 350*.
Butter a 7x11" baking dish. (Anything bigger than an 8x8" but smaller than a 9x13" will work here.)
Mix all ingredients until combined.
Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes until golden.