This is one of those recipes that has become an absolute family standby.  “And, of course, we’ll have Victoria’s cornbread thing”. Really.  It’s that good.  It comes from a love of spicy cornbread and a passion for cheese.  In this recipe, they combine for a great, gooey, cheesy, spicy bite. For this recipe you will need: Bottom Layer

• 1 Can regular whole kernal corn (15 oz), drained
• 4 oz. grated sharp cheddar cheese
• 1 Tbsp. Victoria Taylor’s New Orleans Seasoning
• 1/2 C. sour cream

Top Layer

• 1 Package cornbread mix (Jiffy brand, 8½ oz.)
• 2 Lg. Eggs
• 1/2 C. milk
• 1 can chopped green chilies (4 oz.), drained
• 1 can creamed corn (15 oz)
• 1/2 C. chopped onion
• 4 oz. grated sharp cheddar cheese
• 1 Tsp. Victoria Taylor’s 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. This is a great side dish for BBQs or chili but also hearty enough to serve as the centerpiece of a vegetarian meal. Best,             Victoria