Corn pudding gets a fun and flavorful makeover in this tasty cheesy corn casserole with green chiles. It is a cozy side dish that goes perfectly with almost any entrée.
Keeping plenty of interesting side dishes in the menu rotation is key to keeping dinner exciting. There is nothing worse than having the same boring vegetables over and over.
Corn casserole is an easy mashup of both a starchy side dish and vegetable. It is sweet, savory and comforting all in one dish.
Of course it is good just the way it is, but that doesn’t mean you can’t spice it up a bit. Luckily a can of chopped green chilis and some cheddar cheese is all it takes to turn it into a whole new thing.
What should I serve my chili cheese corn pudding with?
This corn casserole goes with just about anything. That is one of the best things about it.
This slightly spicier version is especially good with grilled meat. It would be fabulous with tequila lime grilled chicken.
You can serve it just the way it is or add some toppings for even more flavor. Sour cream, pickled jalapenos and a little cilantro were fabulous on top.
It would also be wonderful with a little bit of salsa. Or go whole hog and toss a little crispy bacon on top when you add the cheese.
Making the casserole
Luckily putting the batter together is super simple. The base is a simple box of corn muffin mix.
You add a can of drained corn and another can of creamed corn. An egg, some sour cream and melted butter help bring it all together.
Stir in a little shredded cheese and a can of green chilies and you are ready to go. Bake it until it is mostly set.
Add a little more cheese on top and bake it until the edges are lightly browned and the center is mostly set. And voila! It is ready to go.
What is it like?
Just like you might expect with a name like corn pudding, the center is moist and soft. The edges are ever so slightly crunchy.
The corn and muffin mix give it a sweetness. The sour cream and cheese add the savory layer.
While the green chiles don’t make it spicy, they do add just a hint of zest. All together it packs quite the punch.
- 1/4 cup butter, melted
- 14.75 oz can corn, drained
- 1 4.75 oz can creamed corn, not drained
- 1 cup sour cream
- 1 large egg
- 1 box corn muffin mix
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 oz can chopped green chiles
- 1 1/2 cups shredded cheddar cheese, divided
- Preheat oven to 400°F and grease an 8 inch square pan.
- Stir together everything but 1/2 cup of cheese.
- Spread batter in prepared pan. Bake for 35 minutes.
- Sprinkle with remaining cheese. Bake an additional 10-15 minutes. The edges should be golden and the center mostly set.
- Let rest for 5-10 minutes before cutting and serving.
- Store leftovers in the refrigerator.
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 71mgSodium: 440mgCarbohydrates: 19gFiber: 2gSugar: 7gProtein: 8g
All nutritional information is estimated and will depend on the exact ingredients you use.