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Mexican Corn Casserole
Quick and easy side dish that can be made up to two days ahead of time. It's perfect for Thanksgiving or summer barbecues.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 15 oz. can Whole Kernel Corn drained
- 15 oz. can Creamed Corn don't drain
- 1 c. Sour Cream
- 1/2 c. Butter melted
- 1 1/2 c. Cheddar Cheese shredded
- 2 Eggs
- 8 oz. box Cornbread Mix
- 1/4 teaspoon cumin
- 4 ounces chiles undrained
Preheat oven to 350 degrees F.
In a large bowl stir all of the ingredients together.
Pour the ingredients into a greased 9x9 casserole dish.
Bake uncovered for 45 minutes, or until the edges begin to brown.
Remove from oven and let stand for at least 10 minutes.
Calories: 380kcal | Carbohydrates: 28g | Protein: 12g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 536mg | Potassium: 243mg | Fiber: 2g | Sugar: 7g | Vitamin A: 935IU | Vitamin C: 17.3mg | Calcium: 256mg | Iron: 1.3mg