Cheesy Chile Cornbread Casserole
Savory Experiments
Savory Experiments
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 10 min
  • 55 min
  • 5 min
  • 1 box Jiffy Cornbread Muffin Mix
  • 2 cups corn (frozen, canned or fresh)
  • ¾ cup chiles, dieced
  • 2 tablespoons heavy cream
  • 2 eggs, lightly beaten
  • 4 tablespoons butter, melted
  • 1 cup sour cream
  • 1 teaspoon chile powder
  • 1½ cup Cheddar cheese, shredded*, plus more for topping if desired
  • Cooking Spray
  • Preheat oven to 350 degree and lightly coat a 8x11 casserole dish with cooking spray.
  • Blend together cornbread muffin mix through shredded cheddar cheese in a large bowl. Stir until just combined.

Instructions

Comments

Log in or Register to write a comment.