Green Chile Corn Casserole Recipe

Nothing beats cozying up with a warm, cheesy Green Chile Corn Casserole that feels like a hug from the inside out—trust me, it’s comfort food at its finest!

I adore the making of cozy cuisine, and my Green Chile Corn Casserole is a dish that really delights. It brings together the wholesome sweetness of corn and the zest of green chiles, bursting with flavor and comforting-fare goodness.

Plus, its cornbread-mix base means that it has the perfect texture. This dish is so good, with just enough heat to zing your taste buds and tasteful amounts of cheddar lurking and melting throughout.

Ingredients

• Whole Kernel Corn: Provides fiber and carbohydrates, giving a sweet pop.
• Cream-Style Corn: Adds creamy texture and sweetness, enhancing flavor.
• Sour Cream: Offers tanginess and creaminess, balancing flavors.
• Unsalted Butter: Adds richness and moisture for a tender dish.
• Cornbread Mix: Provides structure and slight sweetness, binding ingredients.
• Diced Green Chilies: Infuses mild heat and vibrant color.
• Cheddar Cheese: Adds sharpness and melt-in-your-mouth texture.

Ingredient Quantities

• 1 can (15 ounces) whole kernel corn, drained
• 1 can (14.75 ounces) cream-style corn
• 1 cup sour cream
• 1/2 cup (1 stick) unsalted butter, melted
• 1 package (8.5 ounces) cornbread mix
• 1 can (4 ounces) diced green chilies
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make this

1. Set your oven to 350°F (175°C) and prepare a baking dish measuring 9×13 inches. The dish can be greased, as the original recipe suggests, or it can be lined with parchment paper. Either way, make sure that the dish is ready for the batter when it comes time to pour it in.

2. In a big mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, and melted butter. Stir until everything is well combined.

3. In a bowl, combine the cornbread mix and the water and stir until the mixture is just moistened.
5
3.3 g cornbread mix
240 ml (1 c) water

4. Incorporate the diced green chilies into the batter, making sure they are evenly spread all throughout.

5. Stir in the mixture the shredded cheddar cheese, salt, and black pepper until everything is combined well.

6. Spread the mixture evenly in the dish prepared for baking.

7. Put the baking dish in the oven preheated to 350°F and cook for 45 to 50 minutes. You want the casserole to be set and the top a lovely golden brown.

8. Take the casseroled dish out of the oven and permit it to chill for a couple of minutes prior to dishing it out.

9. Add more cheese or fresh herbs for an even better look and taste.

10. Warm and enjoy the creamy, cheesy goodness of this flavorful Green Chile Corn Casserole.

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Parchment paper or cooking spray (for greasing)
4. Big mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Wooden spoon or spatula (for mixing)
9. Can opener (for canned corn and chilies)
10. Knife (for slicing)
11. Cutting board (optional, if needed)
12. Oven mitts (for handling the hot baking dish)

FAQ

• What type of corn is best for this casserole?This recipe for the perfect texture and flavor combination uses both canned whole kernel corn and cream-style corn.
• Can I use frozen corn instead of canned?You can use frozen corn in place of the canned whole kernel corn; just be sure it’s thawed and drained before using.
• What can I use instead of cornbread mix?A mix can be made with 1 cup of cornmeal, 1/4 cup of flour, 1 tablespoon of sugar, and a pinch of baking powder and salt.
• Are there alternative cheeses to cheddar?For a different flavor profile, you can use Monterey Jack or a Mexican blend cheese.
• How can I make this dish spicier?Include extra diced green chilies or some chopped jalapeños for added heat.
• Is this casserole suitable for freezing?Absolutely, freezing after baking is an option; simply allow it to cool completely, wrap it securely, and place it in the freezer. It can be reheated to warmth in the oven.

Green Chile Corn Casserole Recipe Substitutions and Variations

Substituting: Whole kernel corn. 1 1/2 cups of frozen corn, thawed. Instructions: Thaw frozen corn before using.
Sour cream: Substitute with plain Greek yogurt for a comparable texture and a likewise tang.
Unsalted butter: For a dairy-free alternative, substitute with the same amount of vegetable oil or coconut oil.
Cornbread mix: Prepare an unbaked mix comprising 1 cup all-purpose flour, 2/3 cup cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Green chilies, diced: Add 1/2 cup chopped jalapeños for more heat, or throw in 4 ounces of chopped roasted red peppers for a milder flavor.

Pro Tips

1. Toast the Cornbread: For an extra layer of flavor, toast the cornbread mix lightly in a dry pan before combining it with water. This can bring out the nutty flavors of the cornmeal.

2. Add Fresh Herbs: Incorporate fresh herbs such as chopped cilantro or parsley into the mixture for added freshness and a pop of color.

3. Spice It Up: If you like a bit of heat, consider adding a pinch of cayenne pepper or a few dashes of hot sauce to the batter for some extra spice.

4. Customize with Mix-Ins: Consider adding cooked bacon bits or sautéed onions to the casserole mixture to enhance the flavor profile even further.

5. Cheese Inside and Out: Reserve a small portion of the shredded cheddar cheese to sprinkle on top during the last 10 minutes of baking for a bubbly, golden-brown crust.