Southwest-Style Corn Casserole

Southwest-style Corn Casserole Recipe

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Daily Inspiration S


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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15 Min
1 Hr


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6 Tbsp
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)
eggs, beaten
1/2 tsp
garlic salt
2 c
cheddar cheese, grated

How to Make Southwest-Style Corn Casserole


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