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 You Serve With Cheesy Green Chile Corn Casserole?
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.
It would also be great with BBQ ribs or pork chops. Or serve it with a pile of pulled pork or carnitas on top instead of making a sandwich or filling a tortilla.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
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.
What Does It Taste 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.
Okay, let’s get to making it. This recipe is too good to wait any longer.
Cheesy Corn Casserole with Green Chiles
Ingredients
- ¼ cup butter melted
- 1 14.75 oz can corn drained
- 1 14.75 oz can creamed corn not drained
- 1 cup sour cream
- 1 large egg
- 1 box Jiffy corn muffin mix
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 4 oz. can chopped green chiles
- 1½ cups shredded cheddar cheese divided
Instructions
- Preheat oven to 400°F and grease an 8 inch square pan.
- Stir together ¼ cup butter, 1 14.75 oz can corn, 1 14.75 oz can creamed corn, 1 cup sour cream, 1 large egg, 1 box Jiffy corn muffin mix, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 1 4 oz. can chopped green chiles, and 1 cup of shredded cheddar cheese.
- Spread batter in prepared pan. Bake for 35 minutes.
- Sprinkle with remaining ½ cup of 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.
Video
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
More Popular Corn Side Dish Recipes
Or check out my collection of casserole recipes for more casserole goodness.
Get social!
Recipes in your inbox
I forgot to put my stars in – at 70 I’ll blame it on memory 😺
Ha! It happens to the best of us. thank you!
another super recipe I will be doubling this just like the Rhubarb Brownies – Love your Family picture God’s Blessings to ya’all 🤠💕
Yay! I hope you love them!