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     Title: Corn & Green Chile Casserole
Categories: Five, Breads, Vegetables, Chilies, Cheese
     Yield: 12 servings

    17 oz (2 boxes) Jiffy cornbread/muffin mix
15 1/4 oz Whole kernel corn, drained
14 3/4 oz Cream-style corn
     4 oz Can chopped green chilies; drained
     1 c  Shredded Monterey Jack cheese

 Prepare cornbread mixes according to package directions.
 Pour half of the batter into a greased 11x7-in. baking
 dish. Combine corn and creamed corn; spread over batter.
 Top with chiles and cheese. Carefully spread with
 remaining cornbread batter.

 Bake, uncovered, @ 375 F/190 C for 25-30 minutes or
 until a toothpick comes out clean. Serve warm.

 Recipe by Margaret Mayes, La Mesa, California

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Kitchen

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