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
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 380kcal
Author Marye

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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