Bears Inn Corn Pie

6 T. butter
1 small onion, diced
2- cans 14 oz whole kernel corn, drained
1- 7oz can green chilies, well drained
2 eggs
2 pkgs Jiffy cornbread mix
3 c. grated cheddar cheese
1 c. sour cream
2 T. half and half

Preheat oven to 400 degrees.

1. Spray Pam in 9 x 13 baking dish or a unique baking dish from your collection. At the Inn we often use a round quiche baking dish and cut into pie shapes for presentation. One recipe will make 2 quiche dishes.2. Melt butter in a skillet and sauté onions until light brown. Set aside.3. Put one can of drained corn in blender, with small amount of milk to cream the corn, or use one can of creamed corn.4. Combine creamed corn, drained can of corn, chilies, eggs, Jiffy cornbread mixes, cheese and milk; then add sour cream and onions. Stir and swirl but don't over mix! Pour into dish.

Bake 50 - 55 minutes until puffed and knife inserted in center comes out clean. Then Cool 10 - 15 minutes, cut and serve warm. Sprinkle top with paprika or cayenne pepper.