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This corn casserole with chiles is the best I’ve ever made. It tastes more like a souffl? than anything else!
Ingredients
- 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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 325 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat10g | 51% |
| Cholesterol41mg | 14% |
| Sodium930mg | 40% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber2g | 6% |
| Protein9g | |
| Vitamin C11mg | 55% |
| Calcium211mg | 16% |
| Iron1mg | 7% |
| Potassium206mg | 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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source by allrecipe
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