This Green Chile Corn Casserole is made with whole kernel corn, creamed corn and a box of corn muffin mix. It’s one of the easiest recipes you’ll make this holiday season!
The holidays are right around the corner and this Green Chile Corn Casserole is making its debut on my Thanksgiving and Christmas table!
It’s one of those side dishes that goes well with turkey, ham, cranberry sauce, mashed potatoes, gravy, sweet potatoes, and just about everything that’s typically served for the holidays. It’s a delicious mixture of sweet, savory, buttery and little tex-mex twist thanks to the mild diced green chiles.
What is corn casserole?
Sometimes referred to as corn pudding, corn casserole is side dish made from whole kernel corn, creamed corn and corn muffin mix. It’s typically served during the holidays and is a hybrid between creamy sweet corn and cornbread.
The texture is light and fluffy on the inside while the outside has a crispy, buttery crust. It’s downright addicting and holiday comfort food at its finest.
Believe me when I say that this corn casserole is one of the easiest recipes you’ll make this holiday season. It’s pretty much a dump, stir and bake situation! Here’s exactly what to do.
How to make corn casserole
- Preheat oven to 350°F. Spray a 9×13 baking dish with cooking spray or grease with cooking oil.
- In a large bowl, whisk together 1 box of Jiffy Corn Muffin Mix, 1 can whole kernel corn, 1 can creamed corn, 1 cup nonfat plain Greek yogurt, 1 stick melted butter, 1 can diced green chiles, 2 eggs and 1 diced poblano pepper.
- Pour the mixture into the prepared baking dish and cook for 65 minutes, or until lightly browned on top.
That’s it! No need to take out any special kitchen appliances and no need to get any fancy brand-name products. A whisk, a mixing bowl and easy to find ingredients is all you need.
Is this corn casserole spicy?
No, not at all. Not even a little bit. The canned diced green chiles and diced poblano pepper are very mild and don’t add any spice to the casserole, just delicious flavor.
So no need to worry about everyone at the dinner table being able to eat this – I’m positive that everyone will love it and be asking for seconds!
Ingredients
- cooking spray
- 1 (8.5-ounce) box Jiffy Corn Muffin mix
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can creamed corn
- 1 cup nonfat plain Greek yogurt
- 1 stick unsalted butter, melted
- 1 (4-ounce) can mild diced green chiles
- 2 large eggs
- 1 poblano pepper, diced
Instructions
- Preheat the oven to 350°F. Spray a 9×13 rectangular baking dish with cooking spray or grease with a little cooking oil.
- In a large bowl, whisk together all of the ingredients and pour into the prepared baking dish.
- Cook for 65 minutes or until lightly browned on top.
- Garnish with fresh chives and corn kernels, if desired.
Nutrition Information
Can this recipe be made a day ahead?
Hi Colleen! Yes, it can!
Can I store this uncooked in the fridge overnight?
Hi Marq! Yes, you can!
Thank you for this recipe, just made it for Thanksgiving tomorrow it is delicious and easy!
You’re so welcome, Jennifer! I hope you had a great Thanksgiving!
Isabela
Thanks for your turkey dinner upload, I am going to try it this thanksgiving for dinner I’ll let you know how it turns out I am a new fan of yours I love some the recipes I’ve seen , I learning how to cook, not very good at it but you inspire me, some these I recognize from. My mother’s cooking growing up on So cal.
Thanks I’ll keep you advised
Richard
Hi Richard, Thank you so much for the kind comment! You are so welcome. I’m so happy to hear that you’re loving the recipes and it’s such an honor to inspire you to start cooking. You can totally do it!