My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!

Janice Anderson
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.

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  • Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.

  • Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.

  • Bake in the preheated oven until casserole is firm, about 45 minutes.

Cook's Note:

Pick green chile peppers according to your spice preference (mild, medium, or hot).

Nutrition Facts

527 calories; 32.8 g total fat; 125 mg cholesterol; 993 mg sodium. 46.8 g carbohydrates; 15.9 g protein; Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
12/08/2019
I love this recipe, it is so easy. I did make changes: 1 used 2 - 15 oz cans whole kernel corn, draining 1 and using the liquid from the other; omitted the green chilies; added 1/4 tsp cayenne pepper; and mixed only 1 cup of sour cream in the mixture then added the cheddar cheese on top before baking. Took it to our Christmas Potluck and it disappeared! Read More
(1)
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/08/2019
I love this recipe, it is so easy. I did make changes: 1 used 2 - 15 oz cans whole kernel corn, draining 1 and using the liquid from the other; omitted the green chilies; added 1/4 tsp cayenne pepper; and mixed only 1 cup of sour cream in the mixture then added the cheddar cheese on top before baking. Took it to our Christmas Potluck and it disappeared! Read More
(1)
Rating: 5 stars
12/08/2019
I love this recipe, it is so easy. I did make changes: 1 used 2 - 15 oz cans whole kernel corn, draining 1 and using the liquid from the other; omitted the green chilies; added 1/4 tsp cayenne pepper; and mixed only 1 cup of sour cream in the mixture then added the cheddar cheese on top before baking. Took it to our Christmas Potluck and it disappeared! Read More
(1)
Rating: 5 stars
08/05/2019
Delicious...a bit more piquante.Will make it again. Read More
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Rating: 5 stars
08/18/2019
Yes, did not like the idea of pinmentos. Felt would be to mushy so changed to 1/2 cup of chopped red bell peppers. Perfect! Love this dish. Will be my "take to" from now on. Read More
Rating: 5 stars
12/30/2019
I made this exactly as the recipe is written and it was wonderful. My step-daughter who usually doesn't care for casseroles really liked it as did everyone at our table. I am adding this to my collected recipes as one I will make again and again! Read More
Rating: 5 stars
08/09/2019
This was a hit at a family party. I left out the green pepper because of a allergy and the pimiento pepper because we couldn’t find it- still great Read More
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Rating: 5 stars
12/03/2019
Easy and excellent side dish to compliment any meat main dish. Best with chicken. Read More