Green Chile Baked Corn Casserole

Ingredients for Baked Corn Casserole Recipe:

• ¼ cup butter
• 1 can (11 oz) white shoepeg corn, drained
• ½ cup onion, finely chopped
• 1 can (11 oz) Mexi-corn
• 1 poblano pepper, finely chopped
• 1 can (16 oz) cream-style corn
• 1 pinch salt
• 3 cans (4 oz) diced green chiles
• 2 cloves garlic, minced
• 1 cup shredded sharp Cheddar cheese divided
• 1 cup sour cream
• 1 cup shredded pepper jack cheese divided
• 1 egg, beaten
• 1 pkg (9 oz) Jiffy corn muffin mix
• Salt and pepper to taste

Directions:

Preheat over to 350 degrees.

Melt butter in saucepan over medium-low heat. Add onion, poblano and salt and saute until onion is soft and translucent, but not browned.

Add garlic and cook for another 2-3 minutes. Set aside and let cool.

In a large bowl, combine the onion mixture, sour cream, egg, corn, green chiles and ½ cup of each cheese. Add the corn muffin mix and stir until moistened. Add salt and pepper to taste.

Pour mixture into greased 2 ½ quart round casserole dish. Bake for 45 minutes. Remove from oven, top with remaining cheese, then return to over for another 15 minutes, or until top is well browned.

As far as corn casseroles go, this one is tops!!

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