Directions

1. Preheat the oven to 350 F.
2. In a large bowl, whisk the corn muffin mix, salt, pepper, onion powder, and garlic powder together. Set bowl aside.
3. In a separate large bowl, cream the butter until smooth. Beat in the egg, then the sour cream and beat until the entire mixture is smooth and creamy.
4. Alternate adding the bowl of dry ingredients and the milk into the butter mixture until both are fully mixed into the batter.
5. Fold in the drained corn and green chiles, then pour the batter into a greased medium-sized casserole dish.
6. Bake at 350 F for 45-50 minutes, or until a toothpick can be inserted into the middle, and come out clean. Remove from the oven, and allow to cool for 5-10 minutes.
7. Slice and serve warm!