CHILE CORNBREAD CASSEROLE ~ CLASSIC GOOD EATS

It’s not often I use a box mix for anything, but my ex-MIL gave me this recipe for cornbread years and years ago and it’s a no fail.  I added the chiles a few years ago and it has become a family favorite.

CHILE CORNBREAD CASSEROLE
15.25 oz. can white corn
4 oz. can chopped green chiles, drained REALLY well
8.5 oz. can cream corn
8 oz. sour cream
1 large egg
1 box JIFFY (small blue box) Corn Muffin Mix
1/2 cup melted butter

  • Mix all together by hand.
  • Pour into greased 9×9 pan.
  • Bake 45 minutes at 350°.
  • If you are doubling the recipe, use a 13×9 baking pan and bake at 350° for 1 hour or golden brown and set.

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