Just one bowl is all you need to create this delicious side dish with a hint of sweet and a hint of spice. This Green Chile and Chive Cornbread Casserole won’t last long on your dinner table!
In our house, we have a slight love affair with cornbread. Okay, perhaps I have a love affair with cornbread and the rest of my family just enjoys eating it. So imagine my delight after having Carson almost two years ago when a friend brought the most amazing cornbread casserole to us as part of an amazing meal. Let me tell you, it didn’t last long!
This month, as part of our Melanie Makes Lulu Bakes series, Melissa was in charge of selecting the three ingredients we’d both be cooking with. Her selections? Eggs, cheese and chives. I began brainstorming and my mind went straight to the cornbread casserole my friend had shared with us.
This was the perfect opportunity to put my spin on the original recipe which only made an 8×8 pan of deliciousness. Instead, I revamped the recipe to make a 9×13 pan that is more suitable for our family of five. I also added green chiles and chives to this dish to give it a bit more personality. I love the pop of color the chives add to this casserole!
- 2 14.75 ounce cans creamed corn
- 16 ounces frozen corn
- 2 8.5 ounce boxes cornbread mix
- 4 eggs
- 1-1/2 cups cheddar cheese, shredded
- ¾ cup applesauce
- ¾ cup vegetable oil
- ¼ cup chives, minced
- 4.5 ounces green chiles
- Preheat oven to 350 degrees.
- In a large bowl, stir together all ingredients from creamed corn through oil until just combined. Fold in chives and green chiles.
- Spray 9x13 pan with cooking spray and pour in corn mixture evenly into pan.
- Bake for 1 hour and serve immediately.
Not only does this casserole taste great, it also happens to be one of those amazing prepared in a single bowl type of recipes!
Give it a try. I’d love to know if this casserole lasts longer than one meal at your house. It definitely doesn’t in mine!
Don’t forget to check out Melissa’s site to see what she made with the same three ingredients!