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Green Chile Corn Casserole

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Green Chile Corn Casserole is a ridiculously easy side dish made with just eight ingredients. You only need five minutes to prep this crowd pleasing side that is perfect for the holidays!

green chile corn casserole being lifted from a baking dish

Jiffy Corn Casserole with Green Chilies

I live for side dishes and what better way to enjoy both corn and cornbread than to combine them? Corn casserole, sometimes called corn pudding (usually in the south), is a vintage recipe that probably goes as far back as the Native Americans.

This version, Green Chile Corn Casserole, has a bit of a smoky flavor. The chiles don’t add heat, more like an onion or garlic flavor, that is slightly sweet. Shredded monterey jack cheese is baked inside but if you want to add some heat, use pepper jack in its place.

Why you’ll love this Green Chile Corn Casserole

  • It’s easy. Almost too easy. You only need one bowl and a spoon to mix up eight ingredients.
  • It’s delicious. Moist, a little bit sweet, a little bit smoky.
  • You can make it ahead of time. Corn casserole freezes well so you can save time the day of a holiday and prep this ahead of time.

Equipment needed to make corn casserole

You really don’t need much to make this dish, you likely have everything on hand.

  • Mixing Bowls – I like glass bowls or these with the grippy bottoms.
  • Silicone Spatulas – I have far too many of these but they’re so useful for everything in the kitchen.
  • 8×8 Baking Dish – This one with a lid is nice for storing (or freezing) leftovers.
portion of corn casserole on a stack of white plates

Ingredients for your Green Chili Corn Casserole

Below is a list of ingredients needed as well as some helpful tips and possible substitutions. **Scroll all the way down for the full recipe card with measurements**

Cream Corn – One can of cream style corn. Creamed corn is made by combining pieces of whole sweet corn with a soupy liquid of milky residue from pulped corn kernels scraped from the cob.
Cornbread Mix – One box of cornbread mix. I use Jiffy Cornbread Mix.
Egg – One large egg, beaten.
Olive Oil– Use a light olive oil.
Milk – I use 2% because that’s what we keep on hand.
Green Chiles – Canned green chiles are usually anaheim peppers. You can get diced or chopped. They are mild and slightly smoky in flavor.
Ground Cumin – Cumin has a warm, earthy flavor.
Cheese – I highly recommend you shred your own monterey jack (or any cheese for that matter). Pre-shredded cheese, while convenient, has anti-caking agents on it so it doesn’t melt as nicely. If you want heat, you can use pepper jack instead of monterey jack, or a combination of the two.

overhead shot of labeled ingredients laid out to make corn casserole

How to make Green Chile Corn Casserole

You’re going to be shocked at how easy this casserole is to make and once you realize how easy AND how delicious it is, you’ll want to serve it more often. Don’t just break it out around the holidays!

STEP ONE: First, add all the ingredients to a large mixing bowl and stir until just combined. Avoid overmixing, you just want to stir until all the dry ingredients have been incorporated into the wet.

STEP TWO: Pour the mixture into a greased 8×8 baking dish and bake in a preheated 400° oven for 35-40 minutes. You want the edges to be golden and the center to be set. A toothpick inserted into the center should come out clean.

That’s it! Truly a five minute prep time for a tasty side dish.

What to pair with corn casserole

Corn casserole is often served at Thanksgiving or Christmas dinners. It goes well with turkey or ham, alongside other side dishes like mashed potatoes and gravy, cranberry sauce, baked macaroni and cheese, roasted zucchini, and one hour dinner rolls.

Also have some cranberry orange cider to drink and some rice krispie peanut butter balls for dessert.

How to reheat and store Green Chile Corn Casserole

Best way to store leftovers

Store leftover corn casserole covered in the fridge for 3-4 days. It will stay moist.

How to freeze

Corn casserole freezes well. Bake it as directed, let cool at room temperature, then cover and move to the freezer in a freezer safe container, tightly wrapped. It will keep well for up to three months.

How to reheat

If reheating corn casserole from the fridge, you can pop it into the microwave for a few minutes.

If reheating from frozen, first, move it from the freezer to the fridge to thaw the day before you intend to bake it. Heat at 400° until warmed through.

overhead shot of corn casserole with a black spoon in a baking dish

Southwest Corn Casserole FAQs

What’s the difference between corn casserole and corn pudding?

Though both have a cornbread base, corn casserole and corn pudding are different.

Corn casserole mixes cornbread with creamed corn, cream (milk in our case), and cheese, to form a new dish that has cornbread as its base. It is a Southern favorite that this northern loves. It makes an excellent side dish, especially around the holidays.

Corn pudding is also cornbread based but stewed corn and water are added to a thickening agent to make a gelatinous side dish. Sugar is usually involved. It goes by many other names such as corn mash, pudding corn, hoppy glob, and even “yello’ jello”.

What Thanksgiving sides can be made ahead and frozen?

Besides this southwest corn casserole, many other Thanksgiving sides can be made ahead and frozen. Most do well to prep without baking, while others can be fully prepped, baked, and then frozen.

Need more side dish ideas? Try these:

Homemade Honey Cornbread
Roasted Potatoes
Roasted Carrots
Crash Hot Potatoes

Click here for my entire collection of side dish recipes.

plated portion of corn casserole with text overlay reading 'green chile corn casserole'

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green chile corn casserole being lifted from a baking dish

Green Chile Corn Casserole

Melissa Williams
Green Chile Corn Casserole is a ridiculously easy side dish made with just eight ingredients. You only need five minutes to prep this crowd pleasing side that is perfect for the holidays!
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Side Dish
Cuisine American, Mexican
Servings 9 servings
Calories 227 kcal

Ingredients
  

  • 14.25 oz cream corn
  • 8.5 oz cornbread mix I use Jiffy
  • 1 large egg beaten
  • 2 Tablespoons olive oil
  • ½ cup milk I use 2%
  • 4 oz diced green chiles drained
  • 1 teaspoon ground cumin
  • ¾ cup shredded Monterey Jack cheese or Pepper Jack cheese

Instructions
 

  • Preheat the oven to 400° and lightly spray an 8×8 baking dish with non-stick spray.
  • To a large mixing bowl, add the cream corn, cornbread mix, beaten egg, olive oil, milk, drained chiles, cumin, and shredded cheese. Stir until just combined (until no dry ingredients are seen).
  • Pour the mixture into the prepared pan and bake for 35-40 minutes or until edges are golden and center is set. A toothpick inserted into the center should come out clean.
  • Cool, slice, and serve!

Notes

To add heat, use shredded pepper jack in place of monterey jack cheese, or a mixture of both.
Stove leftovers covered in the fridge for up to 4 days. 
Can be prepped ahead of time and frozen.

Nutrition

Serving: 1gCalories: 227kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 31mgSodium: 461mgPotassium: 142mgFiber: 3gSugar: 8gVitamin A: 207IUVitamin C: 6mgCalcium: 112mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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