If you double this recipe for Thanksgiving dinner, you won’t have any trouble getting rid of it. Everyone loves it!
1 8-ounce package corn muffin mix
1 8-ounce can whole kernel corn, drained
1 8-ounce can cream style corn
1-cup cottage cheese (eliminate when cooking over a fire)
½ cup melted butter
2 slightly beaten eggs
1 small can diced green chile
One bag of shredded cheddar cheese
Mix together in a bowl. Transfer to a greased square 8x8 (rectangular if double recipe) glass-baking dish
Sprinkle shredded cheese over the top.
Bake in a 350-degree oven for 45 minutes.
If it “jiggles” in the middle it isn’t quite done. Leave it in the oven just a little bit longer.
This can be cooked over a campfire. Put all ingredients into a covered cast iron skillet.