Corn Casserole


This corn casserole with chiles is the best I've ever made. It tastes more like a soufflé than anything else!

Prep Time:
15 mins
Cook Time:
1 hrs 15 mins
Additional Time:
5 mins
Total Time:
1 hrs 35 mins


  • 1 (15 ounce) can cream-style corn

  • 1 (8 ounce) container sour cream

  • ¼ cup butter, melted

  • 2 large eggs, beaten

  • 1 (15.25 ounce) can whole kernel corn, drained

  • 1 ½ cups shredded Cheddar cheese

  • ½ cup chopped onion

  • 1 (4 ounce) can diced green chiles, drained

  • 1 (8.5 ounce) package dry corn muffin mix


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

  2. Mix cream-style corn, sour cream, melted butter, and eggs together in a large bowl until well combined. Stir in whole-kernel corn, Cheddar, onion, and chiles. Stir in corn muffin mix until just moistened.

  3. Bake in the preheated oven for until a knife inserted in the center comes out clean and the top is golden, about 75 minutes. Let stand for 5 minutes before serving.

Nutrition Facts (per serving)

325 Calories
18g Fat
35g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 325
% Daily Value *
Total Fat 18g 23%
Saturated Fat 10g 51%
Cholesterol 41mg 14%
Sodium 930mg 40%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Protein 9g
Vitamin C 11mg 55%
Calcium 211mg 16%
Iron 1mg 7%
Potassium 206mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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