~Green Chile Cornbread Casserole!

Yay!! It’s finally getting cooler here in Albuquerque, and I’m LOVING it! The first thing I do when the cooler weather hits is I dust off my Crock-Pot. After that, my thoughts immediately turn to the one dish wonder..The Casserole! If it can be baked in one dish, topped with cheese and scooped up..I’m all over it! There’s nothing quite like the warm and comforting experience that only a good old Casserole can provide, and here in NM it’s almost always filled with Green Chile..oh, and cheese! Did I mention Cheese??!

Since I’m not very skilled in the art of Mexican cuisine this short-cut recipe is perfect for me! Pretty much, pour it in, bake it..eat it! My kind of comfort food! 🙂

You can literally throw this amazing meal together in minutes, freeze it or keep it in the fridge, then bake it off whenever you have a spare 10 seconds to toss it into the oven! No one will ever guess how simple it is by tasting it. And if you bring this to a pot-luck or office luncheon, take it from me..come prepared with the recipe printed out for everyone, trust me! It’s a winner! 🙂

Warm, cheesy & spicy with all of the authentic flavors of a classic Green Chile meal with none of the classic hard work..lol! When you crack through that golden top crust, the Cornbread is so tender, moist and creamy with the touches of Sour Cream running through it. The perfect balance to the spicy Chile. Even though I used Mild Chile..I am originally from Connecticut after all..haha!

Not to mention, one pan of this Casserole will feed at least 8-10 people..very, very WELL!

The perfect way to warm up from the inside out during the Fall and Winter! Give this one dish wonder a try the next time you want all the greatness of a comforting, delicious and super simple Green Chile meal..you’ll love it! 😉

What you’ll need:

1 Box of Cornbread Mix

1 can of whole kernel Corn (DO NOT DRAIN)

Approx. 16 (or as many as you want) Any spice level, Whole Roasted, Peeled & Seeded Green Chiles. (If you have to, canned Chiles are fine)

3/4 Cup Milk

2 Cups Shredded Cheddar Cheese

1 Cup Shredded Pepper Jack Cheese

1/2 Cup green Chile Sauce..optional

2 Cups Sour Cream

Directions:

In a large bowl mix together the Cornbread Mix, Eggs, can of Corn (NOT DRAINED) and the Milk..blend well..set aside!

Layer some Green Chiles on the bottom of the baking dish and sprinkle it with some Cheddar and Pepper Jack..repeat 1-2 more times, reserve some cheese for the top of the batter!

Simply pour all of the Cornbread batter over the top of the layered Chiles and drizzle it with some Green Chile Sauce, dollop some evenly placed spoonfuls of Sour Cream onto the top of the batter and sprinkle the entire top with the remaining cheeses!

Bake it uncovered at 350 degrees for about 40-ish minutes..or until it’s golden and firm all the way through…

Grab a plate and a fork and do what comes naturally…

Take a nice big, cheesy, spicy & comforting bite! ~Enjoy! 🙂

kalamitykelli on September 19, 2012 at 12:03 pm
Oh, Love it! Must try soon……..I pinned it to make sure I can get right back to the recipe. Thanks!
The Contessa on September 19, 2012 at 12:35 pm
This is a “must make”! Great fall kickoff recipe.
Brenda on September 19, 2012 at 3:55 pm
sounds yummy…..can`t wait to try it!

Cheryl Christian on September 20, 2012 at 3:19 am
Bookmarked and making tomorrow to go with chili. That looks delish. Lived in southern colorado and yup everything is green chili.
mjskit on September 22, 2012 at 7:35 pm
What a delicious comfort dish! Nothing better than corn or a corn product and NM green chile!!! Of course I’m a fellow blogger in ABQ, so I’m biased. 🙂
Mary on October 11, 2012 at 4:49 pm
I really really miss fresh green chiles, and I miss ABQ too. 🙁

Jenn McCulloch on October 14, 2012 at 9:00 pm
Hi,
I’m making this today and subbing greek yogurt for the sour cream. I’ll let you know how it goes. 😉
- Amy on October 14, 2012 at 9:03 pm
  Yum..hope you enjoy it! Def. let me know! 🙂
margaret on February 18, 2013 at 4:54 am
Can you please tell me what size of box of cornbread mix to buy, Thank you.
- Amy on February 18, 2013 at 12:08 pm
  I used the large box..not the little blue one. Sorry, I’m not sure of the ounces.
Hans on March 29, 2013 at 2:56 pm
Made it last night it was a big hit with the kids!
Bryan on August 19, 2013 at 11:08 pm
what size dish do I need to use?

Roxanne on September 1, 2013 at 8:32 pm
This sounds delicious! Any way to make it easier to print than on so many pages?
- Amy on September 1, 2013 at 10:31 pm
  You can click the box at the top of the print page that says “print without pictures”. Or you can delete any section or pic you don’t need or want. 🙂

Candi Cormaney on November 24, 2013 at 9:24 pm
We are hosting Thanksgiving Dinner and I would like to prepare as much as I can ahead of time to be able to spend less time in the kitchen and more time with our guests. Can I prepare this dish to the point of baking and then freeze or should I bake it and then freeze it? Thank you.
- Hmmm..I’d probably bake it then freeze it. 🙂

Amy on November 29, 2013 at 7:24 pm
I made this as a Thanksgiving side dish and it was a big hit. In Texas we DO love everything spicy so I did a layer of green chiles but subbed sauteed jalapenos and onions with a little bacon for the second layer. I also forgot to pick up a can of corn so used a steamer bag of corn and added a little extra milk to make up for the missing liquid. Came out great!
Teri Roberts on November 28, 2021 at 2:53 am
We have made this more than one year for a thanksgiving side dish. It is especially lovely when served with a smoked turkey. We make it with a white shoe peg corn that is smaller, sweeter and more tender than traditional yellow corn. Thank you very much for sharing this amazing dish! **one thing I might have discovered is there appears to be no reference to the size of casserole dish that should be used listed in your post/recipe.

~Green Chile Cornbread Casserole!

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