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Corn and Green Chili Casserole

 Corn and Green Chili Casserole
We live very close to the Mexican border, so recipes featuring corn and green chilies are popular here. This dish has always been a hit whenever I've taken it to a potluck dinner.
12 ServingsPrep: 10 min. Bake: 25 min.


  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup (4 ounces) shredded Monterey Jack cheese


  • Prepare corn bread mixes according to package directions. Pour half
  • of the batter into a greased 11-in. x 7-in. baking dish. Combine
  • corn and creamed corn; spread over batter. Top with chilies and
  • cheese. Carefully spread with remaining corn bread batter.
  • Bake, uncovered, at 375° for 25-30 minutes or until a toothpick
  • comes out clean. Serve warm. Yield: 12 servings.