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Rachael Ray's 30-Minute Healthy Recipes

Cheesy Chili Corn Casserole


* 2 cans (16 oz each) cream style corn
* 2 large eggs, lightly beaten
* 3/4 cup yellow corn meal
* 1 teaspoon garlic salt
* 4 tablespoons vegetable oil

* 4 oz can green chiles, drained
* 2 cups shredded cheddar cheese


1. Preheat oven to 350.
2. Coat baking dish with non-stick cooking spray.
3. Combine first 5 ingredients in a large bowl. 4. Pour half of the mixture into baking dish and top with half the chiles and half the cheese.
5. Pour remaining mixture on top, then top with remaining chiles and finishing with the remaining cheese.
6. Bake for 40 to 50 minutes.


Corn bakes are popular in my family because no one seems to like just plain corn, unless it's on the cob.

If you don't have cream style corn or don't really like it, you can substitute plain old whole kernel corn and add about a 1/4 cup of half and half when you mix up the batch. I actually prefer this method, but either way is delicious and kid-approved!

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