I feel like I'm a little late to the ball, but I'm here none the less.
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This week's theme is Thanksgiving side dishes. The recipe I'm sharing is one I've made every year and I found in a Pampered Chef cook book years and years ago...
What you need:
1/2 cup melted butter
1 can creamed corn
1 can whole kernel corn drained
8 ounce container of sour cream
2 eggs beaten
1 8 1/2 ounce package corn bread mix (I use Jif)
1 can (4 oz.) chopped green chiles, drained
What you do:
Preheat oven to 350 degrees.
In a large bowl, combine butter, creamed corn, and whole kernel corn.
Stir in sour cream and eggs.
Add cornbread mix, blend well.
Stir in chiles.
Pour batter into greased 13x9 glass baking dish.
Bake 30-40 minutes or until lightly browned and wooden pick inserted comes out clean.