2 eggs
1 (12 oz.) whole kernel corn, drained
1 (8 3/4 oz.) can cream style corn
1 c. (8 oz.) dairy sour cream
1/2 c. butter, melted
1 (4 oz.) can diced green chilies, drained
1/4 c. chopped onions
1/2 tsp. salt
1 (8 1/2 oz.) pkg. corn muffin mix

Preheat oven to 350 degrees. Grease a 2-quart casserole. In large bowl, beat eggs well. Add whole kernel corn and cream style corn, sour cream, butter, green chilies, green onions and salt. Mix well.

Add corn muffin mix and blend well. Pour in casserole. Bake for 55 to 60 minutes or until top is set and knife comes out clean.