SOUTHWEST-STYLE CORN CASSEROLE

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Southwest-Style Corn Casserole image

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...

Provided by Daily Inspiration S

Categories     Side Casseroles

Time 1h15m

Number Of Ingredients 8

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

Steps:

  • 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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