This baked Green Chili Pimento Corn Casserole is a delicious and easy side dish! It’s all you may already love about corn casserole plus some added flavor including my secret ingredients—pimentos and green chilis! A favorite holiday side dish.
You’ll love the sweet and mildly spicy flavor!
Green chilis, pimento peppers, and chili powder combine forces and add just a touch of spice to this sweet and creamy corn casserole. It’s the perfect yin and yang.
The level of spice is so mild, kids even enjoy this dish.
The sweetness of the corn is perfectly balanced out by the subtle heat brought in with green chilis, pimentos and a pinch of cayenne pepper so that these three ingredients are focused on adding maximum flavor to this classic dish.
Everything you need to make this.
You’ll use two types of corn — canned creamed corn and you can use fresh or frozen corn. You’ll also need cornbread mix. You can go with Old Fashioned Jiffy mix or I really enjoy the flavor of Krusteaz cornbread mixes. Either one works.
You’ll be stirring in melted butter, sour cream, onion, green chilies, pimento peppers and cayenne pepper. Pretty simple yet so savory!
Make this in a casserole dish or baking pan.
I really love the look of the classic white casserole serving dishes for holidays.
It’s hard to find anymore, but here’s the set I have:
The white is just classic makes all food look so nice and it’s nice to have a dish with a lid if you’re taking this as a side dish to a party or a pot luck. This dish is also great for a Thanksgiving or Christmas side dish.
In need of some additional side dishes?
This baked corn casserole with pimentos was featured on Back to my Southern Roots!
Green Chili Pimento Corn Casserole
- 1 package Jiffy cornbread mix
- 1 stick butter
- 1 onion chopped
- 8 oz. sour cream
- 1 can corn drained
- 1 can creamed corn
- 1 can chopped green chilies
- 1 jar pimentos drained
- ½ tsp cayenne pepper
- Melt butter and sauté onion until soft.
- Combine all ingredients. Mix well and pour into greased casserole pan.
- Bake at 350º F for 55 to 60 minutes or until crusty and golden brown on top and not wobbly when shaken. Serve warm.