Mexican Corn Casserole Recipe

Mexican Corn Casserole Recipe photo by Taste of Home

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This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck. — Laura Kadlec, Maiden Rock, Wisconsin
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Mexican Corn Casserole Recipe

Prep: 15 min. Bake: 1 hour + standing

Yield: 12-15 Servings

15 60 75

Ingredients

4 eggs
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups cornmeal
1-1/4 cups buttermilk
1 cup butter, melted
2 cans (4 ounces each) chopped green chilies
2 medium onions, chopped
1 teaspoon baking soda
3 cups (12 ounces) shredded cheddar cheese, divided
Jalapeno pepper and sweet red pepper rings, optional

Directions

Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 cup) equals 316 calories, 21 g fat (13 g saturated fat), 114 mg cholesterol, 570 mg sodium, 23 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Mexican Corn Casserole in Taste of Home August/September 1997, p33

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Mexican Corn Casserole

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Reviewed on May. 21, 2012 by Vicks6

This recipe turned out exactly like the picture. I thought it was good. I took it to a pot luck dinner. It was a very good side dish and easy to make!