Kick up your corn casserole by making this Green Chile Cornbread Casserole! A perfect side dish for any holiday that takes just minutes to assemble.
Mexican Corn Casserole
So my Green Chile Creamed Corn was a surprisingly huge hit when I posted it, especially around the holidays!
So when I ventured into corn casseroles, I knew I needed to make a version that used the same flavors.
This corn recipe highlights three different kinds of corn while incorporating roasted chile peppers and cheddar cheese. What is not to love?!?
What is Corn Casserole?
I did not grow up eating corn casserole but I LOVE corn, so I did a bunch of research about what the difference was with corn casserole, pudding, etc.
The best way I can describe corn casserole is that it is like an soft, saucy cornbread. Almost like undercooked cornbread with a lot of moisture.
Here is what you need to make the cornbread casserole:
- Canned Corn
- Creamed Corn
- Sour Cream (or plain Greek yogurt)
- Cornbread Mix (like Jiffy)
- Garlic Powder
- Diced Green Chiles
- Cheddar Cheese
What are Hatch chile peppers?
These peppers are named after the town they originated in: Hatch, New Mexico.
They are long, somewhat thin, light green peppers.
If you are familiar with Anaheim peppers, they actually are very similar! Anaheim peppers were taken from Hatch to Anaheim, California and grown to be incredibly mild with very little heat.
What is so special about Hatch chiles?
These peppers have an amazing balance of sweetness, heat, and flavor. When you eat something with these peppers, it is special!
Are Hatch peppers hot?
They can be. I prefer to stick with mild peppers because you get amazing flavor, and can use a lot of it, without the heat being too high.
But you can use any heat level you prefer.
I also found that using 8 ounces of the peppers in this casserole made a really strong pepper flavor, but also made it hotter. So if you really need to go for mild, use just one 4 ounce can of mild peppers to be safe.
Preheat your oven because this comes together in no time!
Mix all of the ingredients together in a large bowl until just blended.
Then pour into an 8×8 baking dish. I like to spray with nonstick spray first to prevent it from getting stuck.
If desired, you can top it with more cheese. Bake it until it is the consistency you want. Traditionally, like an undercooked cornbread.
I find that this version takes about 5-10 minutes longer than one without peppers and cheese, since they are bringing added moisture. So it takes around 55 minutes.
Recipe Video – YouTube
- 15 ounces canned corn drained (one can)
- 14.75 ounces creamed corn (one can)
- 8.5 ounces cornbread mix (Jiffy or similar)
- ½ cup unsalted butter melted
- 1 cup sour cream or plain Greek yogurt
- ½ teaspoon garlic powder
- 8 ounces diced green chiles
- 1 cup cheddar cheese
- Preheat oven to 350°F.
- Mix all of the ingredients together in a large bowl.
- Pour the batter into an 8×8 inch baking dish.
- Bake until golden brown with the center still soft, approximately 45 minutes. Cook more or less as desired for consistency that is preferred.
- Serve warm.
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7 thoughts on “Green Chile Cornbread Casserole”
Love cornbread and this recipe with green chile is a keeper!
I’m in the UK and have never tried cornbread before, I’m going to start with this chile version – it looks so tasty!
I make corn casserole all the time, but the addition of green chiles was next level!! Thank you. This is going to be my new go-to!
I’ll never eat cornbread without chilies again! This was freaking awesome!
My family likes your version of cornbread casserole better than the one that I normally make. That little kick takes this cornbread casserole to the next level!! Thank you for the recipe!
Yum! This is a great twist on cornbread!
Love this twist, so delicious! Definitely going to be making it to the Holiday table this year