Super Yummy Corn Casserole

This is a one-bowl, dump-and-stir corn casserole with Tex-Mex bones. Two cans of creamed corn, sharp cheddar, chopped green chiles, and a little cornmeal for body. The eggs do the lifting, the cornmeal sets the structure, and the cheese melts into the cracks. No mixer, no creaming, no fussy steps.

The green chiles are what take this beyond a sweet corn pudding. Mild canned green chiles (the Hatch-style 4-ounce cans) bring a vegetal warmth without aggressive heat. For something with more punch, swap one can for a can of diced fire-roasted poblanos or jalapeños.

Bake until the top is golden brown and the center is just set. Forty minutes is the recipe minimum but oven temps vary; jiggle the pan and look for a custard-like wobble in the middle, not liquid sloshing.

Let it rest the full 10 minutes after baking. Hot from the oven the casserole is too soft to scoop cleanly; rested, it holds a square cut.

Pro Tips

• Use sharp cheddar, not mild. The corn is sweet and the chiles are mellow; a sharp cheese cuts through both.
• Stir the batter well before pouring. The cornmeal can settle in the bowl and you want it distributed through the casserole evenly.
• Toast the cornmeal in a dry pan for 3 minutes before mixing for a deeper, more roasted-corn flavor.
• Make a day ahead. Reheat covered with foil at 325°F (165°C) for 20 minutes. The flavors meld and it cuts cleaner.

Variations

• Add a cup of cooked black beans and a teaspoon of cumin for a heartier Southwest take.
• Stir in a half cup of chopped fresh cilantro and the zest of one lime for a brighter, salsa-verde profile.
• Top with crumbled cotija cheese and chopped scallions before serving for an elote-inspired finish.