Green Chili Corn Casserole
This green chili corn casserole is a sweet and cheesy cornbread side with a mild kick. A box of Jiffy mix and sharp cheddar do most of the work, and the heat stays gentle enough for kids. Bring it to a family with a new baby or set it next to the taco bar. It takes 1 hour and serves 8.
A friend from tennis had a baby, and I signed up to bring her family dinner.
She already had two kids at home who’d be eating it too, so I kept it pretty basic. But I wanted a little something extra for her husband. So I took my usual Jiffy corn casserole and stirred in green chilies.
He said it was the best corn casserole he’d ever eaten.
I’ll take it. (He was running on newborn sleep, so his judgment may have been compromised. I’m choosing not to think about that.)
More Corn on the Side
- Cream Cheese Corn Casserole – corn baked in a ranch seasoned cream cheese sauce
- Oven Roasted Corn on the Cob – corn on the cob done in the oven
- Mexican Street Corn Salad – street corn flavors in salad form
- Frito Corn Salad – corn salad with Fritos for crunch
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Cornbread Mix – A standard box of Jiffy corn muffin mix. You can also use homemade cornbread mix.
Corn – Frozen whole kernel corn is my favorite. Canned works too. Drain and rinse it first.
Green Chiles – Canned chopped green chiles are the easiest. Pickled jalapeños or Hatch chiles work too.
Cheese – Sharp cheddar, or pepper jack if you want more kick.
Seasoning – Homemade taco seasoning or Southwest seasoning.
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How To Make Green Chili Corn Casserole
- Preheat the oven to 350°F and lightly coat an 8×11 casserole dish with cooking spray.
- In a large bowl, combine the Jiffy mix, corn, green chiles, cream, eggs, melted butter, sour cream, seasoning, and cheese.
- Stir until just mixed and no dry spots remain. Don’t over mix. Pour the batter into the prepared dish.
- Bake for 50 minutes, until the top turns light golden brown. Let it cool for 5 minutes before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
What to Serve With Green Chili Cornbread Casserole
I like it next to buttermilk fried chicken, a pot of Rotel chili, or a pan of tacos. Round it out with a salad or chips and homemade salsa.
It reminds me of my cornbread cowboy casserole. Same Southwest flavors I love, just as the main dish.
How To Store and Reheat Green Chili Corn Casserole
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Let it sit out for about 30 minutes to take the chill off. Take off any plastic wrap, cover it with foil, and bake at 350°F for 20 to 30 minutes until it’s heated through. Pull the foil for the last 5 to 10 minutes if you want the top to crisp back up.
Freezer: I haven’t frozen this one, so I can’t tell you how it holds up.
Variations
Creamier – Stir in 4 ounces of softened cream cheese, or use a mix of cream style corn and whole kernels.
More Heat – Swap the cheddar for pepper jack, or use fresh jalapeños or a roasted poblano in place of some of the green chiles. Hatch chiles are great in season. Extra cumin helps too.
Other Cheeses – Monterey Jack or a Mexican blend.
Make It a Meal – Add a cup of cooked taco meat or some crumbled cooked bacon. Chopped red bell pepper works for color.
Frequently Asked Questions
Stir a box of Jiffy mix, corn, diced green chiles, sour cream, eggs, melted butter, a little heavy cream, taco or Southwest seasoning, and 2 cups of shredded cheddar together in one bowl. Pour it into an 8×11 dish and bake at 350°F for 50 minutes, until the top is light golden brown. For more heat, swap the cheddar for pepper jack.
Recipe Tips & Tricks
- Break up any clumps in the Jiffy mix with your fingers before it goes in the bowl.
- Stop stirring as soon as the dry spots are gone. Don’t overmix.
- Let it rest for 5 minutes before you cut it. It holds its shape better.
Make It Taco Night
- Crock Pot Taco Meat – taco meat from the slow cooker
- Pork Carnitas – shredded pork for tacos and bowls
- Mexican Trash Casserole – a Tex-Mex casserole for the main event
- Jalapeño Popper Chicken Casserole – chicken casserole with jalapeño popper flavor
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Green Chili Corn Casserole
Ingredients
- 8.5 ounces Jiffy Cornbread Mix 1 small box
- 2 cups frozen corn thawed
- 8 ounces chopped green chilies
- 2 tablespoons heavy cream
- 2 large eggs lightly beaten
- 4 tablespoons unsalted butter melted
- 1 cup sour cream
- 1 teaspoon Southwest or Taco seasoning
- 2 cups cheddar cheese shredded
- non-stick cooking spray
Instructions
- Preheat the oven to 350°F and lightly coat an 8×11 casserole dish with cooking spray.
- In a large bowl, combine the cornbread muffin mix, corn, chopped green chiles, cream, eggs, melted butter, sour cream, seasoning and cheese.
- Stir until just mixed and no more dry spots remain. Do not over mix.
- Pour the batter into the prepared casserole dish.
- Bake for 50 minutes, or until the top turns a light golden brown.
- Remove and allow to cool for 5 minutes before serving.
Notes
- Corn: Frozen, thawed, or canned, drained and rinsed.
- Green chiles: 8 ounces is two 4 ounce cans. Pickled jalapeños or Hatch chiles can stand in.
- Swaps: Pepper jack, Monterey Jack, or a Mexican blend for the cheddar. Add 4 ounces softened cream cheese for a creamier casserole.
- Add ins: Crumbled bacon, cooked taco meat, or chopped red bell pepper.
- Leftovers: Airtight container in the fridge for up to 3 days. Reheat covered at 350°F.
- Recipe adapted from Savory Experiments.
Nutrition
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