Wednesday, January 8, 2014

Southwestern Corn Casserole

Southwestern Corn Casserole

Today, I am posting a quick side recipe that is easy, economical, and tasty.  It goes perfectly with practically any main dish.   This is also a great dish to take to potlucks or other gatherings or even for a brunch.

The equipment needed to make this recipe are a mixing bowl, a spatula, spoon for mixing,  one 13x9 inch-baking dish, and 2 measuring cups.    Begin by adding all of the ingredients except the Mexican Cheese into a large mixing bowl.  Mix ingredients well and pour the batter into the greased baking dish.   Bake for 45 minutes or until golden brown.  Take the casserole out of the oven and sprinkle the Mexican cheese over the top.  Return to the oven and bake for 5-10 minutes or until the cheese has melted.  Remove from oven and let the casserole sit for 5 minutes before serving.

So how is the taste you ask.  The taste is  sweet with a hint of heat (spiciness from the green chili),  and it is very moist.  The whole kernel corn adds extra texture to the batter of this casserole.    The cheese is like the frosting on the cake.  In my book, you cannot go wrong with cheese.

Note:  If you do not like spiciness leave out the green chili.

Southwestern Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (4- ounce) can diced green chili
1 egg slightly beaten
1-cup sour cream
1/2 cup (1 stick) butter, melted and cooled
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 1/2 cups shredded Mexican cheese

1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, diced green chili, egg, sour cream, melted butter and corn muffin mix.  Pour into a greased 9x13-inch casserole dish and smooth the top.  Bake for 45 minutes, or until golden brown.  Remove from oven and top with Mexican Cheese.  Return to oven for 5 to 10 minutes, or until cheese is melted.  Let stand for at least 5 minutes and then serve warm.

Serves 8