Easy Mexican Corn Casserole Recipe
I’m bringing you my Easy Mexican Corn Casserole Recipe as the next edition to our Holiday Cooking Series. The original casserole dish comes from my sister-in-law, Teresa. A few years ago, we visited family out of state for the Thanksgiving holiday (as we always do), and her cheesy corn casserole was one of the dishes on the table. Boy, was it a hit! My picky kiddos and even pickier husband loved it, which was enough proof for me!
But because I can’t leave well enough alone, I decided to put one tiny spin on it. Instead of making the recipe with the original Jiffy corn muffin mix, I used Mexican cornbread for extra flavor. I also added pepper jack cheese to accompany the cheddar. And WOW! It was a fiesta of flavors!
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Now, you might wonder what delicious flavors the Mexican cornbread addition would make to an already excellent and easy recipe. And the answer is simple. The Mexican cornbread mix is flavored with peppers, onions, jalapeno pepper, and cheese. This goes perfectly with the additional cheese and corn we will add; the green onions on top are complimentary.
It also allows you to add those flavors without adding those textures. And this might not matter to you, but I’m a texture person. Most of the time, I’m looking for a little bit of a crunch or crisp in my food, but not in my corn casserole. (It’s also known as corn pudding in the south, which describes the texture we are going for better than corn casserole.)
So, this is the perfect solution if you want all the flavors without the crunch of a bell pepper or an onion. And if you have kids that refuse to eat dishes with those ingredients, here is your answer. Find ways to get the flavor without the texture, and you can win! (Garlic powder and onion powder are also great ways to do this.)

This recipe isn’t just a win for the kiddos; it is beloved by all of the adults in my family, too. (A scarce quality.) What’s not to love? The outside is slightly crispy and filled with cheese, corn, a slight tang from the sour cream, and perfectly seasoned Mexican cornbread. It is the perfect side dish! And I like that it’s a blank canvas for you to be creative. I make a delicious Cajun cornbread recipe, and this corn casserole can easily be turned into the main dish with ground beef or chicken.
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Another reason I like this delicious side dish is because it’s an easy-peasy weeknight dinner. It uses simple ingredients that you probably already have in your pantry. (Sometimes, fresh ingredients are limited if you are in a hurry and can’t reach the grocery store.) The ingredients used here are canned and dry mixes.

Tips for Easy Mexican Corn Casserole Recipe:
- Grate your cheese. This may not seem like a big deal, but it is. TRUST ME! The pre-packaged shredded cheese is okay, but it’s covered in a powder to preserve it, altering its ability to melt and flavor. When you grate your cheese, you will see a HUGE difference in your melt’s flavor and texture.
Make Easy Mexican Corn Casserole Recipe with me on YouTube!
Easy Mexican Corn Casserole Recipe Ingredients:
- 8.5 oz. Mexican Style Cornbread Mix (I used 1 1/2 packages of the Martha White brand)
- Non-stick cooking spray
- 1 (15 oz) can whole kernel canned corn (not drained)
- 1 (14.75 oz) can cream style corn
- 1/2 cup melted butter
- 1 egg
- 1/2 cup sour cream
- 4 oz. cheddar cheese
- 4 oz. pepperjack cheese
- 1 tablespoon white sugar
- Chopped green onions (only the tops)
Easy Mexican Corn Casserole Recipe Instructions:
- First, preheat oven to 350 degrees.
- Second, spray a baking dish with non-stick cooking spray.
- Third, pour the cornbread baking mix into a large bowl.
- Then, add the melted butter, cans of corn, egg, sour cream, sugar, and 3/4 of the cheese to the mixing bowl.

- Next, stir until well combined.
- Pour the cornbread mixture into the baking dish and top with the remaining 1/4 cheese and chopped green onions.


- Then, place the casserole into the preheated oven and bake at 350 degrees for about 40 minutes.
- Finally, serve with your favorite main dishes and enjoy!

Variations for Easy Mexican Corn Casserole Recipe:
- Add ground beef with taco seasoning to make a “Mexican Cornbread Casserole” main dish. Place the meat and cheese in between layers of the cornbread.
- Use grilled fresh corn instead of canned whole-kernel corn for a smoky flavor indicative of Mexican cuisine.
- Sprinkle cotija cheese on individual slices of cornbread as a nod to popular street food—traditional Mexican Street Corn. (Cotija cheese has a strong salt flavor like parmesan and doesn’t melt, so it’s a finishing touch on Mexican food.
Storage for Easy Mexican Corn Casserole Recipe:
- Store leftover corn casserole in an airtight container in the fridge for 3-4 days.
What are the Macros for Easy Mexican Corn Casserole Recipe?
Makes 9 servings (Nutritional information below is for 1 serving = 1 square)
- Calories – 354
- Protein – 10.8 grams
- Carbs – 28.6 grams (net)
- Fat – 22.9 grams
Check out some of my other Thanksgiving recipes!
Roasted Brussels Sprouts with goat cheese and walnuts
Easy Cheesy Loaded Baked Potato Casserole
New Version of Libby’s Pumpkin Pie Recipe
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Easy Mexican Corn Casserole Recipe
Equipment
- Mixing bowl
- Baking Dish
Ingredients
- 8.5 oz. Mexican Style Cornbread Mix I used 1 1/2 packages of the Martha White brand
- Non-stick cooking spray
- 1 15 oz can whole kernel canned corn (not drained)
- 1 14.75 oz can cream style corn
- 1/2 cup melted butter
- 1 egg
- 1/2 cup sour cream
- 4 oz. cheddar cheese
- 4 oz. pepperjack cheese
- 1 tablespoon white sugar
- Chopped green onions (only the green tops)
Instructions
- First, preheat oven to 350 degrees.
- Second, spray a baking dish with non-stick cooking spray.
- Third, pour the cornbread baking mix into a large bowl.
- Then, add the melted butter, cans of corn, egg, sour cream, sugar, and 3/4 of the cheese to the mixing bowl.
- Next, stir until well combined.
- Pour cornbread mixture into baking dish and top with remaining 1/4 cheese and the chopped green onions.
- Then, place the casserole into the preheated oven and bake at 350 degrees for about 40 minutes.
- Finally, serve with your favorite main dishes and enjoy!
Video

Really delicious! Some people don’t like to read comments using substitutions, but since Jessie made a substitution, I think my own is fair. I used southwestern style corn instead of plain. I always substitute plain fat free Greek yogurt for sour cream because it doesn’t add any fat and it does add protein. The taste is the same as using sour cream in recipes and it bakes the same. I also used fat free shredded cheese. Baked it in a 9″x13″ Pyrex pan.
That sounds fantastic! Thanks for sharing the changes you made… I’ll have to try that!