This is an oldie but a goodie, Corn Patch Corn Casserole. I was thumbing through my recipes when I came across it and I don’t think I’ve made it for over 30 years. I thought I’d resurrect my recipe and try it again. See if my memories about how good this is are correct and all that.

Corn Patch Corn Casserole

The verdict? Corn Patch Corn Casserole wouldn’t be here on my site if it didn’t pass the test. This Corn Patch Corn Casserole is as tasty as I remembered it from all those years ago, with all that corn flavor and just a bit of a Mexican/Southwestern flair from the cornmeal and canned green chiles.

About Corn Patch Corn Casserole:

First of all, Corn Patch Corn Casserole isn’t anything fancy or sophisticated, it’s just a good ol’ downhome kind of side casserole that’s perfect to bring to a barbecue or a cookout, maybe a potluck, but also perfect as a side at home with Mexican or Southwestern food, too.

This is kind of like a corn pudding, except it’s cheesy and leans just a bit towards the Southwestern with the can (I usually put in two cans) of green chiles.

This casserole recipe was given to me way back in the early ’80s at one of our “Food Days” as we called them in our office. We always had the best Food Days, and since I lived in the Denver area, there were bound to be a lot of dishes with a little Southwestern Flair. This was one of the more popular ones. Think about doubling it if you’re bringing it anywhere with a crowd.

Corn Patch Corn Casserole

Making Corn Patch Corn Casserole:

There is absolutely nothing to making this casserole. It’s a dump and mix concoction and you can have it made and the mess cleaned up in literally minutes. Now that being said, it contains canned ingredients. Canned corn, canned creamed corn, and canned green chiles.

I have tinkered and used fresh ingredients, but it ended up being a whole lot of work, especially subbing in for the canned corn, and surprisingly, the flavor didn’t really seem to be affected at all.

That being said, one of those little cans of chiles can be substituted by a roasted, peeled, and diced poblano chile. That I did feel added a bit to this casserole; there’s a slight smokiness whenever you’re roasting your own chiles which doesn’t come through in the little cans of chile.

Corn Patch Corn Casserole

Saving Money on Corn Patch Corn Casserole:

Canned and frozen corn is generally less expensive in the fall and there will be sales sporadically. When combined with coupons (watch your coupon matching sites) the sales prices can be phenomenal. Generally, canned corn is usually less expensive than frozen, and bonus that of all the canned veggies, corn is one that usually stands up to the process well.

The little cans of green chiles do go on sale from time to time and it really pays to buy them at a low. Watch for sales around the Super Bowl, Christmas, and around Cinco de Mayo. Sales of green chiles are often unadvertised. If you’d like to check out what might be on sale around any of the major holidays, see my post Win at the Grocer’s where I break down by Holiday what to look for and stock up on.

While cornmeal never goes on sale in my area, cheese and eggs do. But first of all, check out Aldi for great prices on both cheese and eggs. If you’re shopping at your regular grocery, it does pay to really watch for sales prices on the cheese.

Corn Patch Corn Casserole

Corn Patch Corn Casserole

Print Recipe

• Author: mollie kirby
• Total Time: 45 minutes
• Yield: 8 to 12 servings 1x
• Category: sie
• Cuisine: southwestern

Ingredients

Scale 1x2x3x

• 2 eggs, beaten
• 3/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1 or 2 cans chopped green chilies, drained
• 1 can corn, drained
• 1 can creamed – style corn
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 6 tablespoons butter, melted or a neutral oil
• 2 cups (8 ounces) grated cheddar cheese, divided

Instructions

Preheat oven to 350 degrees F.

Mix together all ingredients except about 1/3 cup of the Cheddar cheese. Pour into a sprayed or greased casserole, 10 x 7″ or equivalent. Bake for about 35 to 40 minutes, or until a knife inserted in the center comes out with no crumb attached; there may be some moisture. Top with remaining cheese and bake for an additional five minutes or until cheese is melted.

Keywords: Corn, cornmeal, creamed corn, hearty sides, Hot Peppers, Poblano Peppers, Side

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I’ll be sharing Corn Patch Corn Casserole at Fiesta Friday 236, hosted this week by  Julianna @ Foodie on Board and Debanita @ Canvassed Recipes. Stop by and take a peek at their sites. You’ll love Julianna’s food – everything she makes has a special touch that takes it over the top. I’ve only just began exploring Debanita’s blog, but the scope of her recipes is outstanding! You never know what you’ll find.