Heavenly Green Chili and Corn Bake

13 Nov

There’s something about Mary green chilis. For whatever reason, I’ve pretty much fallen in love with them and I find myself trying to think of ways to use them more. Of course they always make me think of Mexican food, although Mexican and Hispanic cuisine provides a huge array of different foods to enjoy. Bienvenido a México!

Green chilis are 1 tiny fraction of Mexican food – but their rustic, smokey  flavor packs a wallop and pretty much transforms whatever dish their used into something heavenly and life affirming. In this case, our affirmation comes in the form of a great side dish combining corn with sour cream, eggs and cornbread.

I looked up green chilis and found the reason why they – or, at least the kind I buy – have such a great smokey flavor is because they’re sold as ‘fire roasted’. Well, duh. I’ve used them in several dishes – and am using them more and more. I happened to find this great recipe on tastykitchen.com, and I thought why the heck not??

Grazing in The City - Green Chili Corn Bake

Green Chili Corn Bake Ingredients

It’s super-easy to make and is a great, zesty side dish without being spicy hot. It complements pretty much any main dish – here’s how I put mine together:

Beat together 2 eggs and combine with 1/2 cup low fat sour cream and 1 stick of melted butter. Don’t even try to get by with a half stick. Besides, using a whole stick in this recipe isn’t so bad because you’re also using low fat sour cream, amiright??

Grazing in The City - Green Chili Corn Bake

Combine these ingredients well and then mix in the following – 1 can of creamed corn and a can of regular, whole kernal corn. If you have a couple ears of fresh corn, add that as well – since it’s no longer corn season around these here parts, I added a bunch of frozen corn I had in the freezer. I know it’s not the same in terms of freshness and using fresh cut corn will provide a much better flavor – but, hey – I go with what I have on hand. Now, add in those magical green chilis. I used 2 cans of mild, diced green chilis. I feel like I could have used 3 cans – but unless you’re obsessed with them like me, 2 cans is probably just the right amount.

Once all the corn and green chilis are incorporated, mix in 1 box of cornbread muffin mix. I use the Jiffy brand as it’s the most commonly available for me and I’ve used it before.

Grazing in The City - Green Chili Corn Bake

Don't Forget the Cornbread Mix!

Grazing in The City - Green Chili Corn Bake

Ready For the Oven

Once everything is mixed well, pour into a greased 9×13 baking dish. Bake at 350 for about an hour – until the edges are browned well and the toothpick test comes clean. Enjoy!

Grazing in The City - Green Chili Corn Bake

Grazing in The City - Green Chili Corn Bake

Green Chili Corn Bake

Ingredients

  • 2 beaten eggs
  • 1/2 cup low fat sour cream
  • 1 stick butter, softened to room temp
  • 1 can cream corn
  • 1 can regular corn
  • 2 ears fresh corn (or 2 cups frozen whole corn)
  • 2 (or more!) small cans mild, diced green chilis
  • 1 box Jiffy Cornbread Muffin Mix (8.5 oz size)
Directions
Mix beaten eggs, sour cream and butter. Combine well and add in all the corn. Mix in green chilis and finish up with the box of cornbread muffin mix. Make sure everything is mixed well and pour into a greased 9×13 baking dish. Bake for about an hour or until edges are brown and toothpick comes out clean. Enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: