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:
- Eggs
- Whole kernel corn, drained
- Cream-style corn
- Cornmeal
- Buttermilk
- Butter
- 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.
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 411Total Fat 28gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 9gCholesterol 134mgSodium 654mgCarbohydrates 28gFiber 2gSugar 6gProtein 14g
28 comments
This looks great. I also want to try your leftover turkey ring, too. Great recipes. I love your helpful hints part, too.
I ended up making a turkey ring and a ham ring this past weekend. My grown sons were here and they scarfed them right down.
Sounds and looks delicious! It is a busy time so easy recipes are much appreciated. I think my husband and I would both enjoy this. I’m so thankful my husband enjoys casseroles!
Our favorite winter comfort food is my Meat & Potato Casserole.
this recipe looks so good!! Thank you for sharing!
It’s probably my family’s very favorite side dish. It’s so good on a cold winter night.
LOVE the idea of cheese, it just takes it up another notch! We’ve done the chiles but not the cheese!
Cheese makes everything better! 🙂
From Corn Bread with real corn bits in it to Fried Corn Nuggets.. I LOVE corn! This looks fantastic!
I never thought about a Mexican corn casserole, sounds and looks very tasty!
I’ve never had a MEXICAN Corn Casserole – interesting! I make a regular one, normally right at this time of the year for one of our big family parties! I wonder if they would balk at me getting out of the box a bit with this one?
I like that it’s spicy, but not too spicy, not even for the kids.
Awesome! Thanks so much for linking up to the #homematters linky party! We hope to see you again this coming Friday!
Yummy! I love corn casseroles but have never had a mexican corn casserole! I’ve printed this recipe off and plan on trying it here soon! Thanks for the share!!!
Of course you had me at Mexican but now you’ve put Mexican and casserole in the same recipe. It sounds like a comfort food delight. Now, should I put it with a beef dish or fried chicken?
Both! 🙂
This looks delicious and is definitely different to anything I’ve ever had before. Will have to whip this up for me and the husband one night! Fab recipe!
This looks delicious! I love corn recipes and will have to try this one! I usually make corn and bell pepper medley, which goes with a lot a fish dishes or chicken.
This looks delicious, Alli. I love all things corn and I am sure this would make a great addition to my Hispanic dinners!!
Looks delicious!! My favorite winter comfort food is broccoli cheese soup 🙂
Yum! I love soup!
This looks so good! Thank you for sharing!
Yummy, yummy, yummy… I love corn! Definitely pinning for future use. 🙂
~Lorelai
Life With Lorelai
This looks and sounds delicious! Yum!!
This sounds delicious. I am definitely going to give it a try soon. Thanks for sharing at The Southern Special.
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Just made this. Not a big fan. It has too much onion flavor and needs a little sugar. I am used to the sweeter version you find in restaurants.
Thanks for the comment. Nope, no sugar in this recipe. I don’t like it sweet. Have a blessed evening.