Looking for a super delish side dish? Then you have to try this corn casserole recipe! It is SO good! And, if you’re taking the pantry challenge, it’s a great recipe to use up some food items!I was first introduced to this at one of my MOPS (Mothers of Preschoolers) meetings. One of the other moms brought corn casserole to go with our various brunch items and everyone raved about it! So, I had to get the recipe and finally got around to making it. I made a few adjustments for what we had in the house and the results were fabulous! We had this as part of our yummy New Year’s Eve meal, which also featured grilled steak, homemade garlic bread, and a big, fresh salad. Super yum!
Green Chili Corn Casserole
- 1 can whole kernel corn, undrained
- 1 can cream corn
- 4 oz cream cheese, softened
- 2 eggs, beaten
- 1/2 stick butter, melted
- 1 can green chiles, undrained
- 1 box corn muffin mix (I used Jiffy. You could use any brand or your favorite from scratch recipe)
- *Optional: if you like things a little cheesy, mix in 1/2 C of shredded cheese or sprinkle it on top
Preheat oven to 350. In a large bowl, stir together all ingredients until well combined. Pour into a greased baking dish. For a thinner & a little bit drier casserole, go with a 9x13 pan. Or for a thicker, slightly more moist casserole, use an 8x8 square dish. Bake at 350 for 50–60 minutes, or until golden & a toothpick inserted comes out clean. Serve warm & enjoy! It’s delicious! And, if any of you are concerned that it’s spicy, it’s not. Really, not even in the slightest. My kids LOVED it and they don’t do spicy! The green chiles just give it a nice additional flavor!