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Corn and Green Chili Casserole Recipe

Corn and Green Chili Casserole Recipe

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. YIELD:12 servings


  • 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


  • 1. Prepare corn bread mixes according to package directions. Pour half of the batter into a greased 11-in. x 7-in. baking pan. 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.

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Reviewed 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"

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