Scott also cooks and bakes -- he's multi-talented. And today's "Food is Love" recipe is one he requested. It's basically from The Pampered Chef's Recipes from the Heart Cookbook. The cookbook calls this "escalloped corn." I call it "the corn casserole thingy with green chilies." You'll call it delicious.
1/2 cup (8 tablespoons) unsalted butter*, melted
1 can creamed corn
1 can whole kernel corn, drained
1 cup sour cream
2 eggs, beaten
1 package (8 1/2 ounces) cornbread mix (I use Jiffy corn muffin mix. Mmm.)
1 can (4 ounces) chopped green chilies, drained
Preheat oven to 350. In large bowl, combine butter, creamed corn and whole kernel corn; stir in sour cream and eggs. Add cornbread mix; blend well. Stir in chilies. Pour batter into greased 13x9-inch glass baking dish. Bake 35-40 minutes until lightly browned and wooden pick inserted in center comes out clean. Eat like a little piggy because that's how good it is!
*Yeah, yeah, if you have to use something else, go ahead. I'm just sayin' ... unsalted is best. And please don't tell me if you use margarine. I want us to remain friends.