southwest-style corn casserole

Name: Southwest-Style Corn Casserole
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 6 tablespoon(s) butter; 1/4 cup(s) 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 teaspoon(s) garlic salt; 2 cup(s) cheddar cheese, grated

(6 RATINGS)

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Deep In The Heart of, TX

Updated on Dec 16, 2014

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.

Rate

prep time 15 Min

cook time 1 Hr

method Bake

yield 6 serving(s)

Ingredients

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

How To Make southwest-style corn casserole

Step 1

Melt butter and add to a 1 1/2 qt. baking dish.

Step 2

Mix remaining ingredients in a bowl and pour into baking dish on top of butter (do not stir).
Step 3

Bake at 350 degrees for 1 hour.
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