Chilies and cheese corn casserole

Aimee Fortney

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Corn casserole is kicked up with the addition of green chilies.

Chilies and chesse corn casserole

A delicious complement to your Easter ham, every bite of this corn casserole tastes both sweet and spicy. Though the chilies have a kick, the sweet corn muffin mix and the cream style corn truly do mellow out any heat that you might fear is overpowering.

Chilies and cheese corn casserole

Serves 6-8


  • 2 cans cream style corn
  • 1 (8-1/2 ounce) box corn muffin mix
  • 1 (8 ounce) container sour cream
  • 2 eggs, beaten
  • 6 tablespoons butter, melted
  • 1 (4 ounce) can green chilies
  • 1 cup shredded cheddar cheese


  1. Beat all ingredients together in a medium sized bowl.
  2. Grease a 9 x 9-inch casserole dish. Bake at 350 degrees F for 40-45 minutes or until the center no longer "jiggles."

More Easter side dishes

Fruited sausage stuffing
Easter dinner best side dishes
Easy elegant Easter recipes

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Aimee Fortney
Aimee Fortney is “Not the Perfect Cook.” Retiring at age 31 as a bilingual political consultant, Aimee is now a cookbook author, blogger, recipe developer and inspirational food lover, who lives in Nashville, Tennessee with her husband and daughter. Aimee can be seen on Nashville’s WSMV and you can read her blogs, recipes and funny, “Not the Perfect Cook” adventures as she strives to keep families out of the drive thru, cooking at home (on a budget) on her website, and follow her on twitter, @aimeefortney.