Green Chile Corn Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ cup unsalted butter, melted
02 -
2 eggs
03 -
1 cup sour cream
04 -
1 14.75-ounce can cream-style corn
05 -
1 cup corn kernels, fresh or thawed from frozen
06 -
1 4-ounce can diced green chiles, drained
07 -
1 cup shredded Mexican blend cheese
08 -
¼ teaspoon salt
09 -
1 8.5-ounce box Jiffy Corn Muffin Mix
# Instructions:
01 -
Preheat oven to 375°F. Grease a 1 ½ quart baking dish.
02 -
In a large bowl, whisk together the melted butter, eggs, and sour cream.
03 -
Stir in the cream-style corn, corn kernels, green chiles, and cheese. Mix to combine.
04 -
Add the salt and corn muffin mix to the wet ingredient mixture. Stir until well combined.
05 -
Pour the mixture into the prepared baking dish and smooth the top with a spatula. Bake for 40-55 minutes, or until golden brown and the center is set.
# Notes:
01 -
Ensure the green chiles are fully drained to avoid excess moisture.
02 -
Check the casserole for doneness using a toothpick; it should come out clean when inserted in the center.