This roast chicken with Moroccan influences will quickly become your new go-to Sunday supper. If you prepare the entire meal in a roasting pan, you can set it in the oven and forget about it.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 10 |
Ingredients
- 1 (15 ounce) can cream-style corn
- 1 (8 ounce) container sour cream
- ¼ cup butter, melted
- 2 large eggs, beaten
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 ½ cups shredded Cheddar cheese
- ½ cup chopped onion
- 1 (4 ounce) can diced green chiles, drained
- 1 (8.5 ounce) package dry corn muffin mix
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Mix cream-style corn, sour cream, melted butter, and eggs together in a large bowl until well combined. Stir in whole-kernel corn, Cheddar, onion, and chiles. Stir in corn muffin mix until just moistened.
- Bake in the preheated oven for until a knife inserted in the center comes out clean and the top is golden, about 75 minutes. Let stand for 5 minutes before serving.
Reviews
My niece and I tried this recipe out and we both loved it! Her boyfriend is a big fan of this, too. It will be my go-to recipe for corn casserole going forward. I might finely chop a jalapeno into the batter and serve it with my famous tailgate chili when fall and football season rolls around again this year.
I decided to try this recipe after looking at a lot of recipes using Jiffy corn mix. I’m so glad I did! This is delicious! I’m eating some now and the only problem I have with this recipe is that I can’t seem to stop eating it! Didn’t change a thing! Next time I need to eat it as a side dish. lol
I made for my extended family for Christmas. I really don’t care for corn casserole but it’s one of my husband’s favorites. (A few members of my family voiced a disliking as well) This recipe is FANTASTIC!!! I was worried about it being spicy but it only had zest. Everyone was thrilled to death and ate ALL of the double batch I had made. I’m making a single batch for just my husband and myself tonight. And it was even my idea! So impressed.
Liked it., no changes.
Delish! I did not add the jalapeños. It was still delicious.
I was skeptical about the recipe because it had much more ingredients than other recipes I found. However, it was well worth it. It was delicious and a hit with my family. Will make it again!
Love this! I’ve already made it twice. Made only a couple small tweaks–used Jiffy corn muffin mix and 2 cans of whole kernel corn as suggested by others, and I used “Mexican” blend shredded cheese. I cooked it for the 75 minutes, let it sit for 25, and it was perfect. Not too spicy at all and soooo good.
Oh my, oh my, oh my!! I absolutely loved this recipe! A winter comfort food staple!!
YUM-O! I use Rotelle for the heat, which I don’t like much of, but the flavor is awesome! I also melt a little cheddar on top and add parsley. This recipe is pretty similar to my Aunt Beulah’s and she was a chef! Love it!
This is wonderful. This is my go-to side gor Thanksgiving dinner.
Love it every one love to it great for thanksgiving
I made this for the 1st time tonight for dinner with BBQ ribs. Wonderful recipe BUT the batter seemed so wet that I added a 1/2 cup of flour and 1 tsp baking powder. I also added garlic and onion powders. Baked it in a casserole dish @ 350 degrees for 30 minutes then @ 425 degrees for 30 minutes. I added shredded Mexican blend cheese on top during the last 15 minutes of baking. It was done in 1 hour and just right as far as texture. Not wet but moist! I’ll make this again, definitely.
Great flavor and texture. Omitted the butter to cut out some calories; didn’t miss it.
My family and I LOVE this!!!!
I don’t use packaged muffin mix. I always make my cornbread from scratch which is what I did when preparing this casserole. I like sweetbread so I added sugar to my meal batch. I was low on onions and I’m certain I didn’t have the measurement called for in the casserole recipe; otherwise, I followed to the T. It tasted great and looks great to me. I drizzled honey on top of my slice and it just enhanced an already A-1 dish.
Very easy and delicious. Let it rest for 10 minutes or so before serving. Great with chili.
It’s a good substitute for dressing on the side for turkey or ham. I’d like it more if it was fluffy. A good crowd pleaser for comfort food.
Followed the directions. Great corn casserole!
I made it for Thanksgiving this year, and everyone loved it! Next time I will add hotter chilies. I like a bit of spice.
I followed the recipe exactly and it was delicious but maybe a little too bready. I might take the advice to use less of the corn bread mix next time. But overall it was tasty.
Made this to take to friends house for thanksgiving it was a hit. Used jiffy corn muffin mix Will definitely make this again