Mexican Corn Casserole

Total Time

Prep: 15 min. Bake: 1 hour + standing


12-15 servings

Updated: Jun. 30, 2023
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


  • 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 chiles
  • 2 medium onions, chopped
  • 1 teaspoon baking soda
  • 3 cups shredded cheddar cheese, divided
  • Optional: Jalapeno pepper and sweet red pepper rings


  1. Beat eggs in a large bowl; add the next 8 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.

Nutrition Facts

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

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