Green Chile Corn Casserole
With its crisp edges and soft, moist center, this green chile cheese and corn casserole is a versatile side dish that pairs with any kind of meat or poultry.
Ingredients
- 1 box Jiffy corn muffin mix
- 14¾- ounce can of corn kernels drained
- 1 large egg
- 1 cup sour cream
- 14¾- ounce can of creamed corn undrained
- 1½ cups shredded cheddar cheese
- 4- ounce can of chopped green chile drained
- ¼ teaspoon each salt and black pepper
- ¼ cup melted butter
Instructions
- Preheat the oven to 400 degrees F.
- Stir all the ingredients together, except for about ½ cup of the cheese.
- Put this batter in a greased 8-inch square pan and bake for 35 minutes.
- Sprinkle the rest of the cheddar on top and bake for 10 to 15 minutes more or until the edges are golden and the middle is mostly set.
- Let it sit for 5 to 10 minutes and then cut into pieces and serve warm.
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