Corn and Green Chile Casserole

Name: Corn and Green Chile Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 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

TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD: 12 servings.

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

Ingredients

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

Directions

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.

Nutrition Facts

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