Spicy Mexican Corn Casserole
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 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis 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
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.
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