Name: Mexican Corn Casserole
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 12-15 servings.
Cuisine: North America, Mexican
Ingredients: 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

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<br>
More <a href="https://www.tasteofhome.com/recipes/cuisines/north-american/mexican/">Mexican Side Dishes</a>

Mexican Corn Casserole

eggs

(15-1/4 ounces) whole kernel corn, drained

(14-3/4 ounces) cream-style corn

cornmeal

buttermilk

butter, melted

(4 ounces each) chopped green chiles

onions,

baking soda

cheddar cheese, divided

Jalapeno pepper and sweet red pepper rings

This became a family favorite after I made it the first time when it was first published years ago. I take it to just about every get together because it travels so well.  Tonight I am making it for my family, just because!

This recipe turned out exactly like the picture. I thought it was good. I took it to a pot luck dinner.  It was a very good side dish and easy to make!

I would make this again if I needed a cornbread side dish. I was hoping it would be more like a pudding or at least a spoon bread. It worked out ok.

mexican corn casserole

Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 1 hours, 15 minutes

Servings: 13.5

Author : Taste of Home

Ingredients

Instructions

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