Cuernavaca Casserole Recipe
Cuernavaca Casserole Recipe photo by Taste of Home
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Cuernavaca Casserole Recipe

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This dish is the perfect complement to any kind of barbecued meat; just add a salad for a complete meal. Leftovers are good served with a chili topping.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12 servings


  • 1 cup cornmeal
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 2 large eggs, beaten
  • 1 cup whole milk
  • 4 drops hot pepper sauce
  • 1/4 cup vegetable oil
  • 2 cups cooked rice
  • 2 cups shredded cheddar cheese
  • 1 can (8-1/4 ounces) cream-style corn
  • 1/2 cup chopped onion
  • 2 tablespoons chopped green chilies

Nutritional Facts

1 piece: 226 calories, 12g fat (5g saturated fat), 58mg cholesterol, 547mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 8g protein.


  1. In small bowl, mix cornmeal, salt and soda. In large bowl, combine the remaining ingredients; blend in cornmeal mixture. Pour into a greased 11-in. x 7-in. baking dish. Bake at 350° for 35-40 minutes. Yield: 12 servings.
Originally published as Cuernavaca Casserole in Country February/March 1990, p49

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