Southwest-Style Corn Casserole

2
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.

Rating:

★★★★★ 3 votes

Comments:
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

How to Make Southwest-Style Corn Casserole

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.

Printable Recipe Card

About Southwest-Style Corn Casserole

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




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