1 stick (1/2 cup) butter or margarine
8 oz. block cream cheese
3 eggs
1 can whole kernel corn, drained
1 can cream style corn
1 large can chopped green chilies
1 box Jiffy mix cornbread/muffin mix

Preheat oven to 350*.

In a microwave safe mixing bowl, heat butter and cream cheese till very soft. Beat in the eggs. Mix in the corn and green chilies, then add the cornbread mix and mix well.

Spray a 9x13 baking pan or dish with cooking spray and add the mixture. Bake for 40 minutes for a softer texture pudding, or 50 minutes for more cornbread-like texture.

Serve piping hot, and refrigerate any leftovers.