Creamy Corn Casserole - Recipe

Without the green chilies (see other version below)

The corn casserole I'm posting is probably one you may have been making for years, but the other day a friend of mine asked for the recipe. I was surprised because I thought everyone in the world had this recipe. She had never made it, so I thought I'd post it just in case someone else out there doesn't have the recipe. It is one of the easiest things to fix if you are in a hurry, and all you do is pour the ingredients into a bowl. You can make it like the original recipe says, but sometimes I'll add green chilies or a little chopped green pepper and sweet onions, to make it more like a Mexican dish. Cheese on top goes great with this version. (see photo below)  This corn casserole goes well with any kind of food, and is great for company or a carry-in dinner. I usually double it for something like that.

  

Creamy Corn Casserole

Corn with green chiles or green pepper

Ingredients
½ cup (1 stick) butter, melted
2 eggs, beaten
1 (8 oz) package Jiffy corn muffin mix
1 (15 ounce) can whole kernel corn, UNdrained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Optional : shredded cheddar cheese for top
If you like green chili's (they're not hot) they go very good in this casserole if you want a change

Directions
Preheat oven to 350º F (175º C), and lightly grease a 9"x9" baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.