Corn Chile Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 box (8.5 ounces) Jiffy Corn Muffin Mix
02 -
¼ teaspoon salt
03 -
1 can (4 ounces) diced green chiles, drained
04 -
1 cup fresh corn kernels or thawed frozen corn
05 -
½ cup butter, melted (unsalted)
06 -
1 can (14.75 ounces) cream-style corn
07 -
1 cup sour cream
08 -
1 cup shredded Mexican cheese blend
09 -
2 eggs
# Instructions:
01 -
Heat your oven to 375°F, then coat a 1 ½ quart baking dish with nonstick spray or grease it up.
02 -
In a big bowl, mix together eggs, sour cream, and melted butter using a whisk.
03 -
Add the cream-style corn, thawed corn kernels, cheese, and diced chiles to the bowl. Give it a good stir to combine everything.
04 -
Sprinkle in the salt and pour in the muffin mix. Stir everything until it's nice and smooth.
05 -
Spread the mixture evenly into the prepped dish, smooth out the top, and bake for 40-55 minutes. It's ready when the top is golden and the middle is firm.
# Notes:
01 -
Be sure to drain the green chiles well so your mix doesn’t get too watery.
02 -
Use a toothpick to check if it’s fully cooked—if it comes out clean from the middle, you’re good to go!