Cajun Cornbread Casserole

Bottom Layer: 1 can (15 oz) regular whole kernal corn, drained

4 oz grated sharp cheddar cheese

1 Tbsp. New Orleans Seasoning

1/2 cup sour cream

Top Layer: 1 package cornbread mix (8 1/2 oz.)

2 large eggs

1/2 cup milk

1 can (4 oz) chopped green chilies, drained

1 can (15 oz) creamed corn

1/2 cup chopped onion

4 oz grated sharp cheddar cheese

1 tsp. New Orleans Seasoning

Preheat the oven to 425°. For this casserole, use a high sided round casserole dish 8 to 9 inches in diameter or use a high sided 8 or 9 inch square pan. Mix together the ingredients for the bottom layer of the casserole and spread on the bottom of the casserole dish. Mix together the ingredients for the top layer and pour the mixture in the dish on top of the bottom layer. Bake uncovered for 50 minutes or until the top is golden brown.

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