A classic, cheesy, and comforting corn casserole with a zesty kick from green chiles. This recipe has a rich, spoonbread-like texture.
Author
Linda Brown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Cans | Yellow Cream Corn |
| 1 Can | Whole Yellow Corn, drained |
| 1 (4 Ounce) Can | Green Chilies |
| 1/4 Cup | Chopped Onion |
| 1/2 Cup | Yellow Corn Meal |
| 2 | Beaten Eggs |
| 1/2 Teaspoon | Garlic Powder |
| 1 Cup | Monterey Jack Cheese, shredded |
| 1 Cup | Sharp Cheddar Cheese, shredded |
| 1/2 Cup | Salad Oil |
| 1 Tablespoon | Sugar |
| 2 Teaspoon | Vinegar |
| 2 Cups | Evaporated Milk |
Instructions
- Preheat oven to 350°F. Spray a 9x13 inch casserole dish with non-stick spray.
- In a large bowl, mix together all ingredients except the cheeses.
- In a small bowl, toss the Monterey Jack and Sharp Cheddar cheeses together.
- Pour half of the corn mixture into the casserole dish.
- Sprinkle half of the cheese mixture over this layer.
- Pour the other half of the corn mixture on top.
- Add the remaining cheese over the top.
- Bake for about 45 minutes, or until set and golden.
Note
The recipe card notes that “My family likes 8oz” of green chiles, so feel free to use a large can if you prefer a spicier dish.
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