Rating: 4.5 stars
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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!

Recipe Summary

cook:
50 mins
total:
1 hr 10 mins
prep:
20 mins
Servings:
8
Yield:
8 servings
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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; protein 15.9g; carbohydrates 46.8g; fat 32.8g; cholesterol 125.3mg; sodium 993mg. Full Nutrition
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