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slice of cornbread casserole

Green Chili Corn Casserole

This green chile casserole with cornbread mix is super easy to put together and tastes amazing!
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Course: Vegetarian
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 321kcal
Author: Jennifer Stewart

Equipment

Ingredients

  • 1 box Jiffy Cornbread Mix (8.5 oz)
  • 2 cups frozen corn thawed
  • 8 ounces chopped green chilies
  • 2 tablespoons heavy cream
  • 2 large eggs lightly beaten
  • 4 tablespoons unsalted butter melted
  • 1 cup sour cream
  • 1 teaspoon Southwest or Taco seasoning
  • 2 cups cheddar cheese shredded
  • Non-stick cooking spray

Instructions

  • Preheat the oven to 350°F and lightly coat an 8×11 casserole dish with cooking spray.
  • In a large bowl, combine the cornbread muffin mix, corn, chopped green chiles, cream, eggs, melted butter, sour cream, seasoning and cheese.
  • Stir until just mixed and no more dry spots remain. Do not over mix.
  • Pour the batter into the prepared casserole dish.
  • Bake for 55 minutes, or until the top turns a light golden brown.
  • Remove and allow to cool for 5 minutes before serving.

Notes

  • Prepare the casserole dish with nonstick cooking spray for easy clean up.
  • Using your fingers, remove any clumps from the jiffy mix before combining with other ingredients.
  • Add some extra ground cumin for more of a kick.
  • Stir in or top with some crumbled cooked bacon.
  • Hatch chiles are great in season. Or use fresh jalapeno peppers, or a roasted poblano pepper.
  • Add fresh veggies like red bell pepper.
  • To make it richer, mix in 4 ounces of softened cream cheese.
  • Change up the cheese to Pepper Jack cheese, Monterey jack cheese, or a Mexican blend cheese.
  • Add a cup of cooked taco meat for a hearty meal.
  • For a slightly creamier texture use both cream-style corn and whole corn kernels.
  • Let the casserole cool for 5 or so minutes after baking before cutting into it. It will keep it from falling apart and hold it's shape.
Recipe adapted from Savory Experiments.

Nutrition

Serving: 1g | Calories: 321kcal | Carbohydrates: 17g | Protein: 11g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 272mg | Fiber: 2g | Sugar: 5g