Ingredients
Scale
For the Casserole:
1 package (8.5 oz) cornbread mix
1 cup sour cream
1 can (15 oz) cream style corn
1 can (4 oz) green chilies, drained
1 cup shredded cheddar cheese, divided
1/2 cup cooked bacon, chopped
1/2 cup green onions, diced
2 large eggs
1/4 cup unsalted butter, melted Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish or cast iron skillet with butter or cooking spray.
- In a large mixing bowl, combine the cornbread mix, sour cream, cream style corn, drained green chilies, half of the shredded cheddar cheese, chopped bacon, diced green onions, eggs, and melted butter.
- Season with salt and pepper to taste. Stir everything together until just combined.
- Pour the batter into your prepared baking dish. Use a spatula to spread it evenly.
- Sprinkle the remaining cheddar cheese evenly over the top.
- Bake for 25 to 30 minutes until the center is set and the top turns golden brown. A toothpick inserted into the center should come out clean.
- Let the casserole rest for 5 minutes before slicing and serving.
Notes
- Make Ahead:
- Assemble the casserole, cover with plastic wrap, and refrigerate overnight.
- Add 5 to 10 extra minutes to baking time.
- Storage:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months.
- Reheating:
- Microwave individual portions in 30 second intervals or warm at 300°F for 10 to 15 minutes.
- Spicy Version:
- Swap green chilies for diced jalapenos or use pepper jack cheese instead of cheddar.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 6g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 75mg