Mexican Corn Casserole

(4)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 18
Ingredients
16 oz can - Yellow Sweet Corn15 oz can - Creamed Corn8 oz container - light sour cream4 oz can - green chilis1 box - Jiffy corn muffin mix
Directions
Mix all ingredients into a large bowl and mix thoroughly (the muffin mix will tend to clump, so you'll need to make sure mix well).

Set mix aside for 5 minutes to rest.

Place in 9x13 glass baking dish, and bake for 1 hr.

Remove from oven and serve warm! Cut into 3 strips lengthwise in the pan and 6 width-wise to get 18 squares.

Number of Servings: 18

Recipe submitted by SparkPeople user MATT_HAMMER.

Servings Per Recipe: 18
Nutritional Info Amount Per Serving
  • Calories: 83.0
  • Total Fat: 2.5 g
  • Cholesterol: 5.6 mg
  • Sodium: 204.3 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.2 g

Member Reviews
  • MSHAYNIE
    It was ok to me. My husband said good... But there is just something strange about the texture to me.. I am a picky eater on texture.. Will see about changing a few things.. Also if you like spicy double the chilis - 11/19/08
  • PLCHAPPELL
    I cut down on the chiles. - 11/17/18
  • WILLWORKNOW
    what temperature this is to be baked at. - 11/17/14
  • CD11880751
    Do you bake this at 400 like the box of Jiffy suggests? Do you use the milk and eggs, too? - 11/18/12
  • LMLOPEZ
    Instead of chiles I added a can of original Rotel tomato with chiles-it was delicious!! - 11/29/11
  • BABIES46143
    sounds great - 11/18/10
  • ADFNOK
    are you baking this at 350? - 11/15/08
  • BECCABALL18
    I made this for a super bowl party and everyone ate it up! It turned out so good!! - 2/4/08
  • STEEN8681
    sounds great. - 12/12/07
  • CD2402339
    Absolutely delicious! I doubled the amount of green chilis and used fat free sour cream. My roommates loved it. - 11/22/07