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southwest-style corn casserole

(6 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

This is an old Church recipe that was given to me years ago. The originator of the recipe is Betty Wilson and this recipe has been featured in the "Eyes of Texas" cookbook. The original recipe only calls for one can of whole kernel corn, but I feel the second can helps to firm up the casserole. Please feel free to make the recipe as it was originally written.

(6 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For southwest-style corn casserole

  • 6 Tbsp
    butter
  • 1/4 c
    yellow cornmeal
  • 2 can
    whole kernel corn (14.5 oz cans) - drained
  • 1 can
    cream-style corn (14.5 oz. can)
  • 1 can
    diced green chilies (small can 4 oz)
  • 2
    eggs, beaten
  • 1/2 tsp
    garlic salt
  • 2 c
    cheddar cheese, grated

How To Make southwest-style corn casserole

  • 1
    Melt butter and add to a 1 1/2 qt. baking dish.
  • 2
    Mix remaining ingredients in a bowl and pour into baking dish on top of butter (do not stir).
  • 3
    Bake at 350 degrees for 1 hour.
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