Green Chili Corn Casserole
This green chile casserole with cornbread mix is super easy to put together and tastes amazing!
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Servings: 8 servings
Equipment
- Professional Box Grater, Stainless Steel with 4 Sides
- 9 x 13 Baking Dish Ceramic Casserole Dish, White
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.
- Remove any clumps from the cornmeal before combining with other ingredients.
- Add some extra ground cumin, crumbled cooked bacon, taco meat, or fresh veggies like red bell pepper.
- Hatch chiles are great in season. Or use fresh jalapeno peppers, or a roasted poblano pepper.
- Change up the cheese to Pepper Jack cheese, Monterey jack cheese, or a Mexican blend cheese.
- Let the casserole cool for 5 or so minutes before cutting into it.
Nutrition
Serving: 1 | 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