Southwest-style Corn Casserole Recipe

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Southwest-Style Corn Casserole

Daily Inspiration S

By
@DailyInspiration

This is an old Church recipe that was given to me years ago. The originator of the recipe is Betty Wilson and this recipe has been featured in the "Eyes of Texas" cookbook. The original recipe only calls for one can of whole kernel corn, but I feel the second can helps to firm up the casserole. Please feel free to make the recipe as it was originally written.


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Rating:

Serves:

6

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

6 Tbsp
butter
1/4 c
yellow cornmeal
2 can(s)
whole kernel corn (14.5 oz cans) - drained
1 can(s)
cream-style corn (14.5 oz. can)
1 can(s)
diced green chilies (small can 4 oz)
2
eggs, beaten
1/2 tsp
garlic salt
2 c
cheddar cheese, grated

Directions Step-By-Step

1
Melt butter and add to a 1 1/2 qt. baking dish.
2
Mix remaining ingredients in a bowl and pour into baking dish on top of butter (do not stir).
3
Bake at 350 degrees for 1 hour.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American