Sunday, November 22, 2009

Green Chile Corn Casserole

This recipe came from one of my aunts in Texas. It's one of my new all time favorites, sweet and spicy, creamy and crunchy cheese on top. Hope you enjoy it as much as I do!

Green Chile Corn Casserole

¼ C butter

½ onion chopped finely

1 poblano chile chopped finely

1 pinch of salt

2 cloves garlic minced

1 C sour cream

1 egg beaten

1 can (11 oz) white shoe-peg corn drained

1 can (11 oz) Mexi-corn

1 can (16 oz) creamed corn

3 cans (4 oz) diced green chiles

1 C shredded pepper jack cheese divided

1 C shredded sharp cheddar cheese divided

1 package (9 oz) corn muffin mix

salt and pepper to taste

Melt butter in sauce pan, add onion, poblano and pinch of salt. Sweat onion until soft and translucent, but not brown. Add garlic and cook for another 2-3 mins. Set aside and let cool.

Preheat oven to 350'F

In a large bowl combine onion mixture with all the butter, sour cream, egg, corn, green chiles and ½ cup of each cheese. Add corn muffin mix and sir until moistened. Add salt and pepper to taste.

Pour mixture into greased 2 ½- quart round casserole dish. Bake for 45 mins. Remove and top with the rest of cheese. Bake for 15 mins or until top is well browned.

1 comment:

Nicole said...

that sounds delicious