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Creamed Corn Casserole

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Submitted by: mary lee

 

A casserole batter made with cornbread biscuit mix and cream-style corn is layered in a baking dish with Monterey jack cheese and canned green chilies between layers.
 

Ingredients

  • 1 beaten egg
  • 1 14-3/4- or 15-oz. can cream-style corn
  • 1/2 cup milk
  • 1 Tbsp. cooking oil
  • 1 cup packaged biscuit mix
  • 1 4- or 4-1/2-oz. can diced green chili peppers
  • 1 cup shredded Monterey Jack cheese (4 oz.)

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Method

In a large bowl, stir together egg, corn, milk, and oil; stir in biscuit mix. Spread half of the corn mixture into a greased 8x8x2-inch baking pan. Sprinkle with chili peppers and cheese. Spoon remaining corn mixture over. Bake, uncovered, in a 400 degree F oven for 30 minutes or until golden and set in center. Let stand 5 minutes before serving.

 

Notes:

 

Number of Servings: 8

 

Submitted by: mary lee ()

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