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Durango Corn Casserole Recipe


1 (1 pound) box corn muffin mix

1 cup water

1 (4 ounce) can diced green chilies, drained

1 (4 ounce) can diced onion

1 (4 ounce) can diced green chile peppers

1 (4.5 ounce) can diced green chile peppers, drained

1 (8 ounce) package cream cheese, softened

1 cup boiling water

1/2 teaspoon brown sugar

1/2 teaspoon lemon zest

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon paprika

1/8 teaspoon dried sage

1/4 cup shredded sharp Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

Place muffin mix in pan. Crack eggs into a large bowl, mixing thoroughly. Stir in water, chilies, onion, green chiles, green chile peppers, green chile peppers and cream cheese. Mix together. Pour batter into prepared pan.

Bake in preheated oven for 35 to 40 minutes, until a toothpick inserted into center of muffin comes out clean.