Cornbread Casserole with Cream Cheese and Chilies

A Piece of Cake

By Pat O’Keefe

Here is another great easy peasy recipe.  This has a minimum of ingredients with a real punch of flavor.  I make it in the summertime with fresh leftover corn but frozen little white corn works just as well.  I find the yellow canned or frozen corn to be a little on the tough side but if that is all you have on hand continue on!  Two steps! Mix the softened cream cheese with the butter and then the rest of the ingredients and get ready for the raves. 

Cornbread Casserole with Cream Cheese and Chilies

2-Tablespoons butter, melted

1-8 ounce package softened cream cheese

1-can (15oz.) whole kernel corn, drained

1-can (14 oz.) creamed-style corn

1-small box (8.5 oz.) corn muffin mix, Jiffy

2-eggs

1-small can (4 oz.) chopped green Chilies

1-Cup shredded cheddar cheese, or a combination of cheddar and mozzarella

Preheat oven to 350º Cream, cream cheese and butter in a large bowl until incorporated.  Add eggs and the rest of the ingredients.  Pour into a greased 2-quart baking dish, top with grated cheese and bake for 35-45 minutes until slightly puffed and golden.

Serves 6-8

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site now has over 200 recipes with more added daily.  Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!