Alaskan Corn Casserole

1 large onion, minced

1 4-ounce can Old El Paso Green Chilies

1/4 pound butter

2 eggs, beaten

1 can cream-style corn

1 can whole kernel corn, with liquid

1 box Jiffy Corn Muff In Mix

1/2 teaspoon salt

1/2 pint sour cream

Sharp Cheddar cheese, grated

Preheat oven to 400F. Saute onion and green chiles in butter until soft. In separate large mixing bowl, combine eggs with cream-style and whole kernel corn.

Add to this mixture Jiffy Corn Muffin mix and salt. Using 9 x 13" pan greased with nonstick spray, pour in the mixture of eggs, corn, muffin mix and salt.

Spoon on top of this the sauteed onions and green chiles.

Place dollops of sour cream evenly on top, and cover all with grated, sharp Cheddar cheese. Bake 30 to 40 minutes at 400F. Cut in squares to serve.

Serves 6 to 8.

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Cajun Country -- New Iberia, Louisiana