This corn casserole with chiles is the best I’ve ever made. It tastes more like a soufflé than anything else!
Prep Time::15 mins
Cook Time:: 1 hr 15 mins
Additional Time::5 mins
Total Time:: 1 hr 35 mins
Servings::10
Ingredients
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
¼ cup butter, melted
2 large eggs, beaten
1 (15.25 ounce) can whole kernel corn, drained
1 ½ cups shredded Cheddar cheese
½ cup chopped onion
1 (4 ounce) can diced green chiles, drained
1 (8.5 ounce) package dry corn muffin mix
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Mix cream-style corn, sour cream, melted butter, and eggs together in a large bowl until well combined. Stir in whole-kernel corn, Cheddar, onion, and chiles. Stir in corn muffin mix until just moistened.
Bake in the preheated oven for until a knife inserted in the center comes out clean and the top is golden, about 75 minutes. Let stand for 5 minutes before serving.