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If you love making corn casserole with Jiffy mix, you’re in luck with this Green Chile Corn Casserole! Spruce up the traditional corn casserole with green chiles and cheese. It makes for a delicious and unexpected holiday side dish.
Before Thanksgiving, I was discussing my love for Jiffy Corn Casserole with my friend Stephie. She suggested the addition of green chilies and shredded cheese the next time I make it. So that I did.
One night while a pot of chili was simmering away on the stove, I decided to whip up this Green Chili Corn Casserole as a side dish. Le me tell ya – it was absolutely delicious.
Instead of serving it up as a side, I ended up crumbling a piece of the corn casserole into a bowl, spooning on a ladle full of chili and topping it with cheese, sour cream and bit of fresh cilantro. It was the perfect simple dinner for a cold Ohio night.
JIFFY CORN CASSEROLE WITH CHEESE AND GREEN CHILES
Jiffy corn casserole is a holiday staple and one of the first things I reach for when I’m loading up my plate, right alongside cranberry fluff, the holiday ham, and garlic mashed potatoes.
But I decided to switch things up a bit and load up the traditional version with canned green chiles and Mexican blend cheese.
If you’re worried about the casserole being spicy, don’t! You can easily use mild green chiles to make this a family-friendly side dish.
But if you like some heat, feel free to use hot green chiles to spice up your Green Chile Corn Casserole.
HOW TO MAKE GREEN CHILE CORN CASSEROLE
Even though we’re adding a couple of ingredients, the ingredient list for Green Chile Corn Casserole is still pretty simple:
- Unsalted butter
- Eggs
- Sour cream
- Cream-style corn
- Fresh or frozen corn
- diced green chiles
- Mexican blend cheese
- Salt
- Jiffy Corn Muffin Mix
Stir together the melted butter, eggs, and sour cream. Stir in both the cream-style corn and the corn kernels, the green chiles and the cheese.
Add the salt and the Jiffy mix, then stir until just combined.
Spread the mixture into a 1 ½-quart baking dish and bake for 40-55 minutes, or until the top of the casserole is golden brown and the center of the casserole is set.
If you have any Green Chile Corn Casserole leftovers, store them in an airtight container in the refrigerator.
CAN THIS CASSEROLE BE DOUBLED?
If you’re making this recipe for your holiday crowd, you’re in luck because it doubles well!
Simply double all of the ingredients, including using two boxes of corn muffin mix instead of one, and bake it in a 13×9-inch baking dish.
Since you’re making a larger batch of the casserole, you’ll likely need to bake it for at least 10 minutes longer, depending on your oven. Start checking it around 55 minutes and add more time as needed.
After all, it’s better to be safe than sorry when it comes to corn casserole! There’s a reason it’s one of the first things to disappear from a holiday table.
Green Chile Corn Casserole
Ingredients
- ½ cup unsalted butter (1 stick), melted
- 2 eggs
- 1 cup sour cream
- 1 14.75-ounce can cream-style corn
- 1 cup corn kernels fresh or frozen (thawed)
- 1 4-ounce can diced green chiles drained
- 1 cup shredded Mexican blend cheese
- ¼ teaspoon salt
- 1 8.5-ounce box Jiffy Corn Muffin Mix
Instructions
- Preheat oven to 375°F. Grease a 1 ½ quart baking dish.
- In a large bowl, whisk together the melted butter, eggs, and sour cream. Stir in the cream-style corn, corn kernels, green chiles and cheese. Mix to combine. Add the salt and corn muffin mix. Stir until well combined.
- Pour the mixture into the prepared baking dish and use a spatula to smooth the top. Bake for 40-55 minutes or until golden brown and the center is set.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, well I was searching for something different for our Mother’s day brunch that we always have, and looking at your site I came across this corn pudding! We always make Gratin potatoes, I said not this year. I’ve always wanted to make some kind of corn pudding like this, well this is the year, so today we will grace my Mother’s table with your recipe. Thank u so much for sharing your recipes. Happy Mother’s Day to you!
Thank you for taking the time to comment, Dee! Happy baking!
-Jamie
I have been making the green chili casserole for years never knew other people made a recipe for it,that is neat it is yummie for us living in the Pacific Nothwest.
It’s so good! :)