I was rooting through some stuff in my car looking for one thing and I came across a recipe I thought I’d lost: Mexican Spoon Corn Casserole.

It’s one my mom wrote down for me a while ago and I had thought I’d lost it. It is kind of a mild (or can be made spicy) side dish that can be eaten with tacos or a bowl of chili, my mom wrote on the small note paper.

I seem to remember it tasting good on its own, too, and maybe was a little sweet. So before I lose it again, I’m sharing it here for you all to read and even try making, if you like:

MEXICAN SPOON CORN CASSEROLE

Ingredients:

½ cup salted butter (room temperature)

2 eggs slightly beaten

1 cup sour cream or plain yogurt

4 ounce can diced green chilies, drained

15 ounce can cream corn, undrained

8.5 ounce box corn muffin mix

Red pepper flakes, optional.

Directions:

Pre heat oven to 350 degrees.

Mix together butter, eggs and sour cream (or yogurt). Add chilies, corn muffin mix and a few red pepper flakes.

Pour into a greased 8 by 8 inch dish. Bake uncovered for 45 minutes. If you like it spicy, add a few whole jalapeno rings on top.

I might also say if you tend to have a corn muffin mix recipe that calls for some sugar, add that, too. If that sounds gross, then never mind.

Happy cooking!

Hanson can be reached at shanson@timesleaderonline.com.