California Corn
A cheesy, flavorful corn casserole with a hint of green chilies and garlic, perfect for family dinners, potlucks, or holiday gatherings seeking a comforting side dish.
Ingredients
Instructions
- Mix cream-style corn, beaten eggs, cornbread mix, garlic salt, chopped green chilies, and cooking oil together until well combined.
- Pour half of the mixture into a greased 2-quart baking dish and sprinkle with grated cheese.
- Add the remaining corn mixture on top and sprinkle with more grated cheese.
- Bake uncovered at 350°F (175°C) for 1 hour until golden and cooked through.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or sour cream to the mixture. If you want to add some heat, try using spicy green chilies instead of mild ones. You can also substitute the cornbread mix with homemade cornbread if you prefer a more rustic flavor. For a vegetarian twist, ensure the cheese used is vegetarian-friendly.
Serving Suggestions
This California Corn dish makes a delightful side for barbecues or holiday gatherings. It pairs beautifully with grilled meats or can be served alongside a fresh salad for a light vegetarian meal. Consider serving it with a dollop of sour cream or salsa for added flavor. For a complete meal, it goes well with dishes like Baked Custard, Plain.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn casserole in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of California Corn contains roughly 238 calories, with 6g protein, 41g carbohydrates, and 6g fat. It is a good source of calcium (12% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 876mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn. Just thaw and drain it before mixing into the batter. It will give a fresher taste and texture to the dish. Adjust the baking time if needed, as frozen corn may add extra moisture.
Is there a gluten-free option for this recipe?
Absolutely! You can substitute the cornbread mix with a gluten-free cornbread mix. Be sure to check that all other ingredients, like the canned corn and green chilies, are labeled gluten-free as well.
Can I make this dish in advance?
Yes, you can prepare the mixture a day ahead and store it in the refrigerator. Just remember to add the cheese topping before baking. This can save you time during busy meal prep and still provide a delicious, freshly baked dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).