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Mexican Corn Casserole Recipe

Mexican Corn Casserole Recipe

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
More Mexican Side Dishes
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing YIELD:12-15 servings

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

  • 1. 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.