If you’re tired of the same old boring side dishes or need an easy, delicious casserole for a potluck or family get-together, my Mexican Corn Casserole fits the bill. It’s comfort food to the max!
Every single time I serve this casserole, there are zero leftovers. None. Ever. And it makes 12-15 servings.
The smell of this creamy, corn infused casserole wafting through the house just screams deliciousness! It’s a spoon bread on steroids, in a good way.
My recipe calls for regular cornmeal and baking soda because I’m well aware that self-rising cornmeal is not available in some areas.
Since I live in the south and self-rising cornmeal is always available, I use self-rising cornmeal mix and omit the baking soda.
Mexican Corn Casserole
This casserole is the perfect side dish. I’ve been known to eat it as a main dish as well.
For this recipe, you will need the following ingredients:
- Whole kernel corn, drained
- Cream-style corn
- Green chilies
- Chopped onion
- Baking soda
- Cheddar cheese
Why use Buttermilk?
Usually, buttermilk is used in recipes not just because it has a more complex flavor than regular milk, and because it’s more acidic than milk.
The acidity allows buttermilk to react with ingredients such as baking soda or baking powder to produce carbon dioxide bubbles. That means light, tender and delicious.
What Can I Substitute for Buttermilk?
If you don’t have any buttermilk on hand, you can easily create a substitute by pouring 1 tablespoon of lemon juice into a liquid measuring cup. Add milk to reach the 1 cup mark. Allow the mixture to sit at room temperature for 5-10 minutes.
No lemon juice? Use white vinegar instead and follow the same directions. You can also use sour cream or plain yogurt mixed with 2 Tablespoons of milk or enough to create the consistency of buttermilk.
Mexican Corn Casserole is my favorite fall/winter comfort food. What’s yours?
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Mexican Corn Casserole
Mexican Corn Casserole is a favorite side dish. It smells as good as it tastes.
- 4 eggs
- 1 can (15-1/4 oz.) whole kernel corn, drained
- 1 can cream-style corn
- 1-1/2 cups cornmeal
- 1-1/4 cups buttermilk
- 1 cup butter or margarine, melted
- 2 cans (4 oz. each) chopped green chilies
- 1 large onion, chopped
- 1 teaspoon baking soda
- 3 cups shredded cheddar cheese, divided
- Spray a 3-quart casserole dish with cooking spray. Set aside.
- Preheat oven to 325º F.
- In a large bowl, whisk eggs.
- Add the next 8 ingredients and mix well.
- Stir in 2 cups cheese.
- Pour into the greased baking dish and bake, uncovered, for 1 hour. Top with remaining cheese.
- Let stand for 10 minutes before serving.
Amount Per Serving Calories 411Total Fat 28gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 9gCholesterol 134mgSodium 654mgCarbohydrates 28gFiber 2gSugar 6gProtein 14g