4 tablespoons (1/2 stick) butter
1/2 cup onion finely chopped
1 poblano pepper, finely chopped
1 pinch salt
2 cloves garlic, minced
1 cup sour cream
1 egg, beaten
2 cans Mexi-corn (11 ounces each)
1 can cream corn (16 ounces)
3 cans diced green chiles (4 ounces each)
1 cup shredded sharp cheddar cheese, divided
1 cup shredded pepper jack cheese, divided
1 package corn muffin mix (9 ounces)
Salt and fresh-ground black pepper, to taste
1. Melt butter in saucepan over medium-low heat. Add onion, poblano and salt and sweat until onion is soft and translucent, but not browned. Add garlic and cook for another 2-3 minutes. Set aside and let cool to room temperature.
2. Preheat oven to 350. In a large bowl, combine the onion mixture, sour cream, egg, corn, green chiles and ½ cup of each cheese. Add the corn muffin mix and stir until moistened. Add salt and pepper to taste.
3. Pour mixture into a greased 2 1/2- quart round casserole dish. Bake 45 minutes. Remove from oven, top with remaining cheese, then return to oven for another 15 minutes, or until top is well browned.
