Mom'S Corn Bake
A hearty, cheesy corn bake with green chilies, perfect for family dinners or potlucks, offering a savory, slightly spicy flavor with a comforting texture.
Ingredients
Instructions
- Mix all ingredients except chili peppers and cheese.
- Chop the green chili peppers and mix with grated cheese.
- Spread half of the corn mixture in a 12 x 7-inch baking dish.
- Layer the chopped chilies and cheese mixture over the corn layer.
- Pour the remaining corn mixture over the chili and cheese layer.
- Bake in a 350°F oven for about 35 minutes or until the dish is firm.
Tips & Substitutions
For a creamier texture, consider adding a cup of sour cream or Greek yogurt to the corn mixture. If you want a spicier kick, try using jalapeño peppers instead of green chilies. You can also substitute the cheese with a blend of cheddar and pepper jack for a flavorful twist. This dish is versatile; feel free to experiment with additional spices like cumin or paprika.
Serving Suggestions
Serve Mom's Corn Bake as a hearty side dish alongside grilled meats or as a main vegetarian dish with a fresh salad. It pairs beautifully with Colleen'S Hot Sauce for those who enjoy an extra kick! For a complete meal, consider serving it with a side of Cheese Baked Carrots or a simple green salad dressed with vinaigrette.
Storage & Reheating
To store leftovers, let the corn bake cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, simply place it in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Corn Bake contains roughly 1220 calories, with 5g protein, 79g carbohydrates, and 102g fat. It is an excellent source of vitamin C (68% of the Daily Value), vitamin A (41% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 535mg per serving (23% 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 make this corn bake ahead of time?
Yes, you can prepare the corn mixture and layer it in the baking dish a day in advance. Cover it and refrigerate until you're ready to bake. Just add an extra 5-10 minutes of baking time if baking straight from the fridge.
Is this recipe suitable for freezing?
Absolutely! You can freeze the corn bake before or after baking. If freezing before baking, wrap it tightly in plastic wrap and foil. When ready to eat, thaw in the refrigerator overnight and bake as directed. If baked, reheat in the oven after thawing for best results.
What can I substitute for the cream-style corn?
If you don’t have cream-style corn, you can blend whole kernel corn with a little milk or cream to achieve a similar consistency. Alternatively, you can use a mixture of pureed corn and a small amount of cornstarch to thicken it up.
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).