Corn and Green Chile Casserole

Total Time

Prep: 10 min. Bake: 25 min.


12 servings

Updated: Jan. 21, 2023
We live very close to the Mexican border, so recipes featuring corn and green chiles are popular here. This dish has always been a hit whenever I've taken it to a potluck dinner. —Margaret Mayes, La Mesa, California


  • 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 chiles, drained
  • 1 cup shredded Monterey Jack cheese


  1. 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 chiles and cheese. Carefully spread with remaining cornbread batter.
  2. Bake, uncovered, at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.