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Corn and Green Chili Casserole

Total Time

Prep: 10 min. Bake: 25 min.

Makes

12 servings

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.

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 chilies, 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 chilies 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.

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