Mexican Corn Casserole Recipe

4.5 3 8
Mexican Corn Casserole Recipe
Mexican Corn Casserole Recipe photo by Taste of Home
Publisher Photo

Mexican Corn Casserole Recipe

Read Reviews
4.5 3 8
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + standing
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + standing

Ingredients

  • 4 large 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 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 13x9-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.
Originally published as Mexican Corn Casserole in Taste of Home August/September 1997, p33

Nutritional Facts

1 cup: 316 calories, 21g fat (13g saturated fat), 114mg cholesterol, 570mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 10g protein.

  • 4 large 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 shredded cheddar cheese, divided
  • Jalapeno pepper and sweet red pepper rings, optional
  1. Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-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.
Originally published as Mexican Corn Casserole in Taste of Home August/September 1997, p33

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Reviews forMexican Corn Casserole

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normairene User ID: 4808038 23634
Reviewed Feb. 7, 2014

"This became a family favorite after I made it the first time when it was first published years ago. I take it to just about every get together because it travels so well. Tonight I am making it for my family, just because!"

MY REVIEW
Vicks6 User ID: 5093215 48204
Reviewed May. 21, 2012

"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!"

MY REVIEW
gypsymal User ID: 1286377 43900
Reviewed Nov. 27, 2011

"I would make this again if I needed a cornbread side dish. I was hoping it would be more like a pudding or at least a spoon bread. It worked out ok."

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