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!
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
Notes
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