Introduction
This golden, savory corn casserole is soft and tender inside with a beautifully browned, slightly crisp top. Sweet corn, green chiles, onion, and cheese come together in a rich, comforting side dish that is perfect for family dinners, holidays, potlucks, and barbecue meals.
Ingredients
- 4 cups corn kernels, fresh, frozen, or canned and drained
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 large eggs
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 small can diced green chiles, drained
- 1/2 cup finely chopped onion
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9-inch round baking pan or an 8×8-inch baking dish with butter or nonstick cooking spray.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, pepper, and garlic powder.
- In a separate bowl, whisk the eggs, sour cream, melted butter, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the corn, green chiles, chopped onion, and shredded cheddar cheese.
- Transfer the mixture to the prepared baking pan and spread it evenly.
- Bake for 40–50 minutes, or until the top is deeply golden brown and the center is set.
- Insert a toothpick into the center. It should come out mostly clean with a few moist crumbs.
- Let the casserole rest for 10–15 minutes before slicing and serving.
Method
For the best texture, drain canned or thawed frozen corn thoroughly before adding it to the batter. Do not overmix once the flour has been incorporated. The casserole should be moist and tender inside while the top develops a rich golden crust.
Tips
- For a cheesier version, add another 1/2 cup of cheddar cheese.
- Monterey Jack or pepper Jack can replace some of the cheddar.
- Add diced jalapeño for extra heat.
- A little chopped green onion adds fresh flavor.
- If using canned corn, drain it very well.
- Let the casserole cool slightly before cutting so the slices hold together.
- For an especially golden top, bake uncovered until completely browned.
Serving Suggestions
Serve this corn casserole alongside roasted chicken, grilled meat, barbecue, turkey, baked ham, or a fresh green salad. It also makes a wonderful holiday side dish.
Nutrition
Approximate per serving, depending on the exact ingredients and portion size:
Calories: 300–350
Protein: 8–10 g
Carbohydrates: 35–40 g
Fat: 15–18 g
Fiber: 2–4 g
Calcium: 120–180 mg
Conclusion
This Sweet Corn and Green Chile Casserole is an easy, comforting side dish with a tender corn-filled center and a deliciously browned top. It requires simple ingredients, comes together quickly, and is ideal for serving warm at family meals, holidays, or potlucks.