At Thanksgiving this past year, we were in Florida to spend the holiday with my mom, sister and my sister’s family. Oh it was heaven to be warm and so hard to come back. For Thanksgiving dinner, one of the dishes my sister brought was Corn Casserole. I have to admit that I turned my nose up to the title, but it smelled good and I didn’t want to be rude, so I tried some and then I had some more. I really loved it. However, I felt that it needed some other flavors. Usually I get to things like this faster, but this time it took me awhile. I finally decided to try my hand at jazzing up the recipe and I ended up changing it quite a bit. What I ended up with I call Green Chile Corn Casserole and I love it so much.
My version has several things that my sister’s version doesn’t. Most notably, green chiles. Here’s the thing about me and green chiles, I love them. I went to high school in Albuquerque, New Mexico and since then, I eat them, a lot. The best brand, to me, are Hatch Green Chiles, which are grown in New Mexico. They are so flavorful and in full disclosure, that is where I got the chiles for this Green Chile Corn Casserole. New Mexicans are kind of chile snobs and this is the brand of choice. Love them!
This recipe is really easy to make and it is something you can make ahead of time and then pop in the oven at dinner time. It would also be great for a barbecue. In my case, I was having guests for dinner, so I split the batter between two dishes so I had one for dinner and a smaller one for the next day so I could take pictures and enjoy it again. I had several taste testers and they all loved it, except my husband. No surprise there. His tastebuds are broken.
- 7 oz. package corn bread mix
- 15 oz whole corn
- 15 oz. creamed corn
- 6 Tbsp butter, melted
- 1/2 cup sour cream
- 4 oz. cream cheese, very soft
- 3 large (1/2 cup) green chiles, seeded and finely chopped
- 2 cups shredded Mexican cheese, divided
- Preheat oven to 350°.
- Mix the sour cream, butter and cream cheese in a large bowl.
- Add in the corn bread mix and corns and mix well.
- Add the green chiles and 1 1/2 cups cheese and mix well.
- Pour into a well greased 9x13 inch pan.
- Bake for 40-45 minutes, until toothpick inserted in the center comes out clean.
- Sprinkle the remaining 1/2 cup of cheese over the casserole and bake 5-10 minutes longer, until the cheese is melted.
- Cool for 5 minutes before cutting.
I hope you will try my recipe for Green Chile Corn Casserole and love it like I do. I think I’m going to make it again this week. Not for my husband though. Just for me. What is something you love to eat because you grew up eating it and nothing else compares? Let me know in the comments. I’d love to know your secret. Be sure to visit me at Fearlessly Creative Mammas too. There are lots of things going on over there.
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