Tex Mex Corn Casserole (Print Format)
A loaded cornbread with fresh corn, peppers, zesty spices, and gooey cheddar—great for any gathering.
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups self-rising flour
02 -
1 cup yellow cornmeal
03 -
1/2 teaspoon ground cumin
04 -
1 1/2 teaspoons kosher salt
05 -
2 teaspoons garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon cayenne pepper
08 -
1/2 teaspoon ground black pepper
→ Wet Ingredients
09 -
2 large eggs
10 -
2 tablespoons melted butter
11 -
1 1/2 cups half & half
12 -
1/4 cup vegetable oil
→ Vegetables
13 -
3 cups frozen corn
14 -
1 medium-sized red bell pepper, diced
15 -
1 medium-sized green bell pepper, diced
16 -
1 medium-sized red onion, diced
17 -
1 large jalapeno pepper, diced
18 -
1/4 bunch fresh cilantro leaves, chopped
→ Additional Ingredients
19 -
8 ounces sharp cheddar, shredded
# Steps:
01 -
Preheat the oven to 350°F (175°C).
02 -
Combine self-rising flour and yellow cornmeal in a large mixing bowl. Stir in ground cumin, kosher salt, garlic powder, onion powder, cayenne pepper, and ground black pepper.
03 -
Pour in half & half, melted butter, and eggs. Mix until the batter is smooth and well combined. Set aside.
04 -
Heat 1/4 cup vegetable oil in a large pan over medium heat. Add diced red bell pepper, green bell pepper, red onion, and jalapeno pepper. Sauté until vegetables are translucent, then remove from heat.
05 -
Fold frozen corn and chopped cilantro into the batter. Add the cooked vegetables and shredded cheddar cheese. Mix until fully incorporated.
06 -
Grease a large baking dish and transfer the corn casserole mixture into it. Smooth the surface evenly.
07 -
Bake uncovered in the preheated oven for 40 minutes, or until the casserole is set and golden brown.
08 -
Remove the casserole from the oven and let it sit for a few minutes before serving. Serve warm and enjoy!
# Tips:
01 -
For a spicier flavor, leave the seeds in the jalapeno pepper.
02 -
Serve as a side dish with tacos or grilled meat for a full Tex-Mex-inspired meal.