Tex Mex Corn Casserole

This Tex Mex corn casserole brings all the fiesta flavors in one golden crunchy bake. I make this whenever we have a taco bar or potluck and you would not believe how fast people return for seconds. It is loaded with sweet corn and colorful peppers wrapped in just-spicy-enough seasoned cornbread and lush cheddar for a true comfort side dish.

The last time I made this for family dinner my little niece confidently named herself the official “corner piece” taker since she loves the crispy edges best. It is just one of those dishes that makes everyone happy.

Ingredients

• Self rising flour: gives the casserole lift and fluffiness so the texture is satisfying not dense

• Yellow cornmeal: brings the base’s signature corn flavor and a bit of crunch choose stone ground if you can for extra flavor

• Large eggs: bind everything together for a sturdy but moist slice choose fresh eggs for the best rise

• Melted butter: adds richness always opt for real unsalted butter if possible

• Half and half: provides a creamy tender crumb whole milk can work too if needed

• Vegetable oil: helps sauté the vegetables so they become tender it also keeps the casserole moist

• Ground cumin and cayenne pepper: build subtle heat and Southwest depth always check spice dates for the boldest flavor

• Kosher salt: enhances all the savory notes coarse salt seasons more evenly

• Garlic powder and onion powder: boost the overall savoriness and aroma

• Freshly ground black pepper: amplifies all the spices for balance buy whole peppercorns and grind just before use if you can

• Frozen corn: gives pops of sweetness and texture look for bags with intact kernels and no freezer burn

• Red bell pepper and green bell pepper: offer color and fresh crunch pick peppers with glossy skin

• Red onion: rounds out the sweet and savory flavors choose a firm onion that feels heavy for its size

• Jalapeno pepper: brings spiciness and a true Tex Mex punch use more or less based on your desired heat

• Chopped fresh cilantro: brightens up the whole dish look for vibrant leaves and avoid wilted bundles

• Shredded sharp cheddar cheese: melts into gooey pockets and adds extra flavor always shred your own for the best melt

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 350 F and thoroughly grease your baking dish to ensure the casserole does not stick. This makes serving and clean up much easier.

Combine Dry Ingredients:

In a large bowl measure out the self rising flour and yellow cornmeal. Stir them together to evenly distribute and prevent any lumps later in the batter.

Add Spices for Depth:

Sprinkle in the cumin kosher salt garlic powder onion powder cayenne pepper and black pepper. Use a fork or whisk to completely blend the spices into the flour and cornmeal.

Mix in Wet Ingredients:

Crack eggs in a separate bowl to check for shells then add them along with melted butter and half and half to the dry ingredients. Stir thoroughly but try not to overmix since you do not want to toughen the batter.

Sauté the Vegetables:

Heat the vegetable oil in a large pan on medium heat. Once shimmering add the diced red and green bell peppers red onion and jalapeno. Sauté for about 5 to 8 minutes until soft fragrant and translucent. Let cool slightly so they do not scramble the eggs in the batter later.

Add Corn and Cilantro:

Pour the frozen corn and chopped cilantro into the bowl with the batter. Fold to distribute the vegetables and herbs throughout.

Combine the Casserole Ensemble:

Stir in the sautéed vegetables and then add the shredded cheddar cheese. Mix until everything is evenly coated and incorporated.

Assemble and Bake:

Turn the mixture into the prepped baking dish and use a spatula to spread it evenly. Bake uncovered at 350 F for about 40 minutes. It is done when the top is golden and a toothpick inserted in the center comes out mostly clean.

Rest and Serve:

Let the casserole cool for a few minutes before cutting into squares. This helps it hold together for perfect slices.

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The sharp cheddar is my personal favorite part because nothing beats those melty cheese pockets as you pull out a warm slice. I have childhood memories of sprinkling in extra cheese with my mom then sneaking bites of the crispy corner piece as soon as it left the oven.

Storage Tips

Once cool cover tightly and refrigerate leftovers for up to four days. You can also cut the casserole into squares and store them in an airtight container. For longer storage freeze individual portions tightly wrapped in foil for up to two months. Reheat in the oven or microwave until piping hot—sprinkle with a touch of water or extra cheese if it seems dry.

Ingredient Substitutions

No half and half on hand You can use whole milk or even a plant based milk for a dairy free version. Swap cheddar with pepper jack if you want more heat or use Monterey Jack for a milder flavor. For the peppers use whatever sweet bell peppers you have and if you do not like spicy just omit or reduce the jalapeno. You can also replace cilantro with chopped fresh parsley if you are not a cilantro fan.

Serving Suggestions

Serve as a hearty side with tacos enchiladas or grilled meats. It is also a fantastic addition to a brunch spread with eggs and fruit. You can dress it up with a drizzle of hot sauce or a dollop of sour cream. For a fun twist cube leftover casserole and use it as topping for chili or in a Tex Mex inspired breakfast scramble.

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History of Tex Mex Corn Casserole

This casserole is rooted in the blending of Southern cornbread traditions with the bold flavors of Mexican and Texan cuisines. Cornbread has been central to Southern cooking for generations. Adding peppers and spice took off as cooks in Texas merged Mexican ingredients like jalapeno and cilantro with classic cornbread bakes. What results is a colorful side dish that tells a story of regional adaptation and comfort food evolution.

Recipe FAQs

→ What gives this casserole its Tex Mex flavor?

The combination of cumin, cayenne, garlic powder, and fresh peppers creates classic Tex Mex notes.

→ Can I use fresh corn instead of frozen?

Yes, fresh corn kernels work beautifully and will add extra sweetness and texture.

→ Which cheese is best for this dish?

Sharp cheddar adds a rich, tangy flavor, but Monterey Jack or a Mexican blend can also be used.

→ How can I make the casserole spicier?

Keep the seeds in the jalapeño or add extra cayenne for more heat. Adjust to your taste.

→ Can this be made ahead of time?

Yes, assemble in advance and bake when ready to serve, or reheat leftovers for easy meals.