1. Preheat the oven to 425°F. Butter a high sided 8 inch round casserole dish or use a high sided 8 inch square pan. Set aside.
2. In a large bowl combine the whole corn, 4 ounces of cheddar cheese, 1 tablespoon of New Orleans, and sour cream. Mix well. Spread evenly in the bottom of the prepared pan.
3. In the same mixing bowl, whisk together the corn bread mix, eggs, milk, green chilies, creamed corn, remaining 4 ounces cheddar cheese, chopped onion, and 1 teaspoon New Orleans. Spread evenly on top of the first corn layer.
4. Bake uncovered for 50-60 minutes or until the top is golden brown.
LIKE: Better Batter, King Arthur Gluten Free Multi-Purpose Flour, or Corn Flour. HINT: You can use any of the flours listed above. We also use Garbanzo and Quinoa flours in savory baking. OTHER: Mixed Bean Flours or Potato Flour.
2 cups fresh or frozen corn can be substituted for canned whole corn.