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Spicy Mexican Corn Casserole

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Submitted by Judy

Mexican corn casserole kicked up with jalapeños and red bell peppers in a cornmeal-buttermilk base loaded with cheddar cheese. Bakes into a moist, spicy side dish that feeds a crowd.

YIELD

8 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

This version of Mexican corn casserole brings extra heat and color to the classic recipe.

The base is the same cornbread-meets-casserole mixture with corn, creamed corn, cornmeal, and buttermilk studded with green chilies and cheddar cheese. But this one amps things up with fresh jalapeños for kick and chopped red bell peppers for sweetness and color. The result is spicier, prettier, and perfect for anyone who likes their comfort food with some attitude.

Let it stand for 15 minutes after baking so the cornmeal sets up properly before slicing.

Kitchen Tips

  • Seed the jalapeño if you want less heat. The seeds and membranes hold most of the spice.
  • Chop the red bell pepper into small dice so it distributes evenly throughout the casserole.
  • Use the full amount of buttermilk for a moist, tender crumb. Cornmeal needs liquid to soften properly.
  • Reserve 1 cup of cheese to sprinkle on top during the last few minutes of baking for a golden, melty crown.

Kitchen Variations

  • Poblano Upgrade: Replace jalapeños with roasted poblano peppers for smokier, milder heat.
  • Corn Boost: Add 1 cup frozen corn kernels for extra corn flavor and texture throughout.
  • Mexican Cheese Blend: Use a mix of cheddar, Monterey Jack, and queso quesadilla for more authentic flavor.

Ingredients

4 4
LARGE LARGE EGGS
15 ¼ 440.7
OUNCES ML/G CORN KERNELS, CANNED
drained
14 ¾ 426.3
OUNCES ML/G CREAMED CORN
1 ½ 355
CUPS ML CORNMEAL
1 ¼ 296
CUPS ML BUTTERMILK
1 237
CUP ML BUTTER
or margarine, melted
8 231.2
OUNCES ML/G GREEN CHILI PEPPERS, CANNED
chopped
2 2
MEDIUM MEDIUM ONIONS
chopped
1 5
TEASPOON ML BAKING SODA
3 710
CUPS ML CHEDDAR CHEESE
shredded, divided
1 1
EACH EACH JALAPEÑO PEPPER *
1 1

Directions

Beat eggs in a large bowl; add the next eight ingredients and mix well.

Stir in 2 cups cheese.

Pour into a greased 13×9×2 inch baking dish .

Bake, uncovered, at 325℉ (160℃). for 1 hour.

Top with remaining cheese.

Let stand for 15 minutes before serving.

Garnish with pepper if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 599 62% from fat
 % Daily Value *
Total Fat 41g 64%
Saturated Fat 25g 124%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 929mg 39%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 17%
Sugars g
Protein 39g
Vitamin A 37% Vitamin C 50%
Calcium 39% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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