Layered Southwestern Corn Casserole

Sweetcorn casserole. Iain Bagwell/Photolibrary/Getty Images
  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
447 Calories
33g Fat
22g Carbs
18g Protein
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Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 447
% Daily Value*
Total Fat 33g 42%
Saturated Fat 14g 68%
Cholesterol 112mg 37%
Sodium 590mg 26%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 6%
Protein 18g
Calcium 447mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

What makes this easy corn casserole so delicious is the layer of green chile peppers and shredded cheese in the middle!


  • 2 (16 to 17 oz.) cans cream-style corn
  • 2 eggs, beaten
  • 3/4 cup yellow cornmeal
  • 1 tsp. garlic salt
  • 6 tbsp. salad oil
  • 1 (4 oz.) can roasted and peeled diced green chilies
  • 2 cups grated Cheddar cheese

Steps to Make It

  1. Mix together all ingredients except chiles and cheese.

  2. Divide mixture in half. Place one half in a greased 8x8x2" baking dish.

  3. Mix together the chiles and cheese; lay on top of corn mixture in dish. Cover with the remaining corn mixture.

  4. Bake at 350 F for 35 minutes.