Green Chile Corn Bake

  • Yield 12 servings
  • Prep 20 mins
  • Cook 15 mins

Canned corn baked with bread and cheese—a quick take on corn pudding.



1 -- (16 oz.) loaf King's Hawaiian Sweet Bread, cut into 1-inch cubes
2 -- (10 oz.) cans Mexicorn, drained
1 -- (7 oz.) can diced green chiles
1/2 cup sliced greeen onions
12 ounces shredded sharp cheddar cheese (3 cups)
6 large eggs
3 1/4 cups milk
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon chili powder
24 ounces prepared salsa


  1. Preheat oven to 325F.
  2. Place half of bread cubes into greased 9x13x2-inch pan. Sprinkle corn, chiles and green onions evenly over bread. Top with half cheese then add remaining bread.
  3. Whisk together eggs, milk and seasonings. Pour evenly over pan; gently press bread into pan to ensure it is covered with mixture. Top with remaining cheese.
  4. Bake covered for 30 minutes. Remove foil and bake another 15-20 min. or until knife comes out clean when inserted into center of pan.
  5. Let sit 10 minutes before serving.
  6. Ladle salsa over each piece. 

Note: Dish can be prepared, covered and refrigerated overnight. Bake 45 minutes covered, and 15 to 20 uncovered.



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