Green Chili Corn Casserole with Cheddar
Cornbread-based casserole combining thawed frozen corn, roasted green chilies, sharp cheddar, and sour cream. Mixed with melted butter and eggs, then baked until golden. A savory-spiced side dish with Southwestern flavors, ready in under an hour.
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
- 1
Preheat oven to 350°F and coat an 8x11 casserole dish with non-stick cooking spray.
- 2
Combine cornbread mix, corn, green chilies, heavy cream, eggs, melted butter, sour cream, seasoning, and cheddar cheese in a large bowl.
- 3
Stir until just combined with no dry spots visible. Avoid overmixing.
- 4
Pour batter into prepared casserole dish.
- 5
Bake until top is light golden brown.
- 6
Cool for 5 minutes before serving.
Tips
Do not overmix batter to maintain tender crumb structure.
Allow casserole to cool 5 minutes for easier serving and better texture setting.
Good to Know
Cover and refrigerate up to 3 days.
Assemble casserole up to 8 hours ahead, refrigerate unbaked, then bake when ready, adding 5-10 minutes to cooking time if starting from cold.
Serve warm as a side dish alongside grilled meats or as part of a Southwestern-themed meal.
Common Mistakes
Overmix batter to avoid a dense, tough casserole.
Skip cooling time to avoid difficult serving and risk of burns.