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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.
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    12 servings


  • 2 packages (8-1/2 ounces each) cornbread/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 shredded Monterey Jack cheese


  • Prepare cornbread mixes according to package directions. Pour half of the batter into a greased 11x7-in. baking dish. Combine corn and creamed corn; spread over batter. Top with chilies and cheese. Carefully spread with remaining cornbread batter.
  • Bake, uncovered, at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.

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Average Rating:
  • bonito15
    Apr 1, 2017

    Love the 2 varieties of corn - makes a huge difference and I used pepper jack cheese just for a bit more pop - family devoured them

  • Summerjewl
    Sep 15, 2008

    No comment left