Delicous mexican cornbread casserole in a white bowl. A fork is near.
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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.
Course Side Dish
Cuisine American - Southern
Keyword cheese, cornbread, cornmeal, creamy, tex-mex, thanksgiving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 380kcal
Author Marye Audet-White


  • 15 ounces can Whole Kernel Corn drained
  • 15 ounces can Creamed Corn don't drain
  • 1 cup Sour Cream
  • 1/2 cup Butter melted
  • 1 1/2 cup Cheddar Cheese shredded
  • 2 Eggs
  • 8 ounces Cornbread Mix 1 box
  • 1/4 teaspoon cumin
  • 4 ounces chiles undrained

Homemade Cornbread Mix

  • 1 1/3 cups All-purpose flour
  • 1 tablespoons Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt


  • 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.

Homemade Cornbread Mix

  • Mix all ingredients together and store in a cool, dark place.


  • If using homemade cornbread mix add an extra 2 tablespoons butter
  • You can make this 2 to 3 days ahead of when you'll need it and store in the refrigerator, either cooked or uncooked.
  • You can also freeze it either baked or unbaked. Thaw overnight in the refrigerator before baking as directed in the recipe. If you've frozen it already baked then just warm it at 300F for 20 minutes.
  • Don't overbake - it will get dry.
  • Let the Mexican Cornbread Casserole stand for 10 minutes or so before serving to allow it to firm up.


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