Mexican Corn Casserole

This Mexican Corn Casserole is PERFECT for Cinco de Mayo, potlucks, and gamedays! Your whole house will smell SO GOOD while it bakes!

Confession: I collect hoard cookbooks! I make notes in the margins and date each recipe I’ve made over the years. Each cookbook is like a time capsule of our culinary ventures!

And, we are currently in the midst of the coronavirus pandemic and are sheltering in place. This seemed like the best time to crack open a few cookbooks and jump into the kitchen old-school style!

Mexican Corn Casserole: The Players on the Field

• Canned cream corn
• Cheddar cheese
• green chilies
• cornmeal
• garlic powder
• pinch of salt
• eggs
• green onions (optional)

Remember my cookbook obsession? Well this AMAZING recipe came from a cherished cookbook, Southern Living 1993 Annual Recipes! It is inscribed by one of our grandmothers. It’s crazy that you can now buy this for $5.00 on Amazon.

Here’s a secret: One of my very first blog post recipes was also adapted from this cookbook….Buttered Bourbon Croutons!

I need to get my head back in the game……

Did I mention how incredible your home will smell while this cooks? It will bring everyone into the kitchen. OH – and it is not a spicy casserole, so little tailgaters can enjoy it, too!

Let’s get to it…..

Mexican Corn Casserole: The Playbook

You will need two bowls to mix the Mexican Corn Casserole – one for the wet ingredients (including cheese, please!) and one for the wet ingredients.

Stir the ingredients in each bowl real well, then dump the batter into your prepared casserole dish.

Mix it all up, and pour it into your casserole dish. That’s IT! Seriously simple. Pop it in the oven for 45-50 minutes and you are done!

While it bakes, you can check the mail, ponder my Quarantine Casserole (you guys…it is Copa’s fave!), or brush the dog. Or brush your cat. You have time, friends, while this heavenly casserole bakes away!

This creamy, flavorful casserole will fill your house with the most amazing aroma. You could omit the green chilies and even use this for a Thanksgiving side dish!

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Mexican Corn Casserole

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Ingredients

  

• 2 16 1/2 ounce yellow cream style corn
• 2 cups shredded cheese
• 1 4 ounce can chopped green chiles
• 1/2 cup chopped onion (chopped fine!)
• 1 cup milk
• 2 large eggs beaten lightly
• 1 cup yellow cornmeal
• 1 1/2 tsp garlic powder
• 1/2 tsp baking soda
• pinch salt

Instructions

 

• Heat oven to 350 degrees. Spray a 11 x 7x 1 1/2 inch casserole baking dish.
• Bowl #1: Combine first 6 ingredients and still well. Bowl #2: Combine cornmeal and remaining ingredients. Stir until blended.
• Pour dry ingredients into wet ingredients and blend well. Pour batter into your prepared pan. Bake at 350 for 45-50 minutes.