Mexican Corn Casserole

This South-of-the-border-inspired Mexican corn casserole is a real fiesta of flavors! It’s savory and spicy, yet so moist and flavorful – the perfect side dish for any Tex-Mex weeknight dinner!

Table of Contents

1. What is Tex Mex Corn Casserole? 
2. Ingredients for Homemade Mexican Corn Casserole
3. How to Make Spicy Mexican Corn Casserole (with Video Tutorial) 
4. Mexican Corn Casserole Recipe Tips & Tricks
5. More Flavorful Side Dishes from I Heart Recipes
6. Tex Mex Corn Casserole Recipe

View more

I’m starting to notice a trend, y’all! You all must love corn-based recipes because I am constantly getting requests for them. I’ve previously shared my recipe for homemade Southern cornbread – a staple side dish in just about any Southern household. I’ve shared many different cornbread dressing recipes, and now I’m back with another banger: an easy Mexican corn casserole recipe!

What is Tex Mex Corn Casserole? 

Now, what exactly is a corn casserole? How is it different than regular cornbread or cornbread dressing? We’ll fam, let me tell you – homemade corn casserole is like a delicious cross between corn pudding and cornbread dressing. 

Corn pudding is a sweet side dish that’s made with a cornbread mix and creamed corn. It’s creamy, moist, and delicious but not savory. A cornbread dressing is typically a cornbread base packed with savory herbs and veggies. Cornbread casserole is the perfect balance of the two – a simple yet moist cornbread base packed with savory spices and vegetables. Mexican cornbread casserole – or, as I like to call it, Tex Mex corn casserole – is on a whole other level. It’s like a loaded Mexican cornbread recipe!

Ingredients for Homemade Mexican Corn Casserole

My Tex-Mex corn casserole recipe has a nice amount of spice, but I find that it balances nicely with all the other fresh ingredients I include. So, what do you need to make this delicious side dish? You can find the full recipe in the recipe card below. For now, here’s the shopping list to take to the grocery store! 

• Yellow Cornmeal & Self-Rising Flour: this combo is the base of the corn casserole. 
• Eggs: give structure to the casserole. 
• Butter, Half & Half: these ingredients keep the casserole extra moist and creamy, which is what makes it different from a regular ol’ cornbread dish.
• Seasonings: I use the typical savory seasonings – salt, black pepper, onion powder, and garlic powder. I also add cumin and cayenne pepper for that extra Tex-Mex flavor.
• Vegetables: this corn casserole is loaded with red bell pepper, green bell pepper, red onion, and a nice helping of jalapeno pepper for spice.
• Fresh Cilantro: this might be a controversial ingredient, but I consider it a must! However, you can leave it out if you’re a cilantro hater.
• Corn: you can’t have a corn casserole without the corn! I use frozen corn, but truthfully, fresh corn or even canned corn will do just fine.
• Shredded Cheese: I mix some freshly shredded sharp cheddar cheese into the corn casserole batter. You can use your preferred cheese – colby jack, mild cheddar, or even pepper jack cheese would be delicious here!

Ingredients Swaps and Subs

The above ingredient list is what I suggest for a picture-perfect recipe. It’s packed with bold flavors from the spices and veggies, and you really can’t go wrong! However, in this house, we use what we have, and sometimes we don’t have everything and ain’t got the time to make a grocery store run. If that’s the case, here are some simple swaps and substitutions you can make without mucking up the recipe! 

• All-purpose flour instead of self-rising flour: if you only have regular flour on hand, you can use it for this recipe. However, self-rising flour already has the leavening agent mixed in (which is what makes it self-rising). So, if you use AP flour, you’ll want to add about 2 teaspoons of baking powder to make it an equal swap. 
• Regular milk instead of half & half: I use half & half in this recipe because it’s creamier than regular milk. However, I will give you a pass if you don’t have it on hand! Regular milk works just fine.
• Adjusting the seasonings: the spices I use are pretty common to have on hand if you cook a lot. However, if you’re running short in the seasoning department, some appropriate swaps are taco seasoning or chili powder, which will still give you that Tex-Mex flavor.

Can I use a cornbread mix for this corn casserole recipe instead of making my own? 

Y’all know that I have used Jiffy mix before in some of my cornbread-based recipes, so I’m a fan of this shortcut too. However, I highly recommend sticking to the written recipe for this one, because cornbread mixes tend to be on the sweeter side. This recipe is SAVORY, y’all. And I find that sweet and savory don’t mix well in this case.

How to Make Spicy Mexican Corn Casserole (with Video Tutorial) 

Watch me make this easy recipe below! I made this Mexican corn casserole recipe with simple ingredients that are easy to find and all work together. Even with all the loaded ingredients, you still have a moist and fluffy cornbread base. It’s love at first bite! Be sure to subscribe to my YouTube channel to catch more tasty side dish recipes, just like this Tex Mex corn casserole. 

Tex Mex Corn Casserole Directions

1. Start by preheating the oven to 350 degrees F, then prep all the veggies. Chopping all the veg takes the longest since you want everything to be in nice, small, equal-sized pieces. 
2. Once the veggies are chopped and ready, heat a skillet with olive oil or vegetable oil over medium-high heat, and sauté the chopped veggies until they’re tender. Set them aside. 
3. In a large mixing bowl, add the flour, cornmeal, and seasonings. Give it a good whisk to combine. 
4. Next, add the wet ingredients – eggs, melted butter, and half & half. Mix everything until there are no lumps of dry ingredients left. 
5. Toss in the corn, cilantro, cooked vegetable mixture, and shredded cheese. Give everything another stir until well combined. 
6. Prep a baking dish with cooking spray and pour the corn casserole batter into the baking dish. Smooth down the top of the casserole. 
7. Bake the casserole for 40 minutes or until the top is nice and golden brown. 

Let this spicy Tex-Mex corn casserole cool for a few minutes, then serve! A helping is even more delicious with a dollop of sour cream and a garnish of chopped green onions! It’s spicy, savory, and cheese… everything I love about Mexican food! 

Mexican Corn Casserole Recipe Tips & Tricks

• This tasty corn casserole will probably be devoured at whatever function you bring it to, but on the off chance you have leftovers, store them in an airtight container in the fridge for 3-4 days. 
• Corn casserole is best served warm, so heat up leftovers in the microwave before enjoying. 
• Want to make this recipe even more loaded? Add protein like shredded chicken or seasoned ground beef for even more flavor.
• Because of the Tex-Mex flavors, this is the perfect side dish to serve with Mexican food like enchiladas, nachos or on a casual Taco Tuesday! It would also be delicious with more savory recipes like this taco ground beef skillet or hearty Tex-Mex short ribs.

More Flavorful Side Dishes from I Heart Recipes

Well, there you have it, fam! A simple, tasty recipe for Mexican corn casserole! If you made this recipe and loved it, leave a comment down below! It’s the perfect dish to bring to your next potluck or family gathering. It’s perfect in the summertime at outdoor BBQs or in the winter when you want a savory side. You can’t go wrong! 

Check out these other savory, party-ready side dishes to try next: 

• Soul Food Cornbread Dressing Recipe
• Simple Pea, Bacon, and Cheddar Salad
• Honey Jalapeno Cornbread
• Dill Pickle & Ranch Pasta Salad
• Texas Caviar Macaroni Salad
• Cheesy Garlic & Herb Cornbread

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soul Food, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

Tex Mex Corn Casserole Recipe

This super easy Mexican corn casserole is basically a loaded cornbread with bold and spicy flavor. Packed with peppers, cheese, and zesty spices, it's the perfect side dish for any taco night!

Watch Video Print Recipe Pin Recipe

Course Side Dish

Cuisine Tex Mex

Keyword corn casserole, Mexican Corn Casserole, Tex Mex Corn Casserole

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Ingredients

• 1 1/2 cup self rising flour
• 1 cup yellow cornmeal
• 2 large eggs
• 2 tbsp melted butter
• 1 1/2 cup half & half
• 1/4 cup vegetable oil
• 1/2 tsp ground cumin
• 1 1/2 tsp kosher salt
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 3 cups frozen corn
• 1 medium size red bell pepper diced
• 1 medium size green bell pepper diced
• 1 medium size red onion diced
• 1 large jalapeno pepper diced
• 1/4 bunch of fresh cilantro leaves only, chopped
• 8 oz sharp cheddar shredded

Instructions

• Preheat the oven to 350 F.
• Add the self rising flour and yellow cornmeal into a large bowl.
  1 1/2 cup self rising flour, 1 cup yellow cornmeal
• Sprinkle in the cumin, onion powder, garlic powder, kosher salt, and cayenne pepper. Stir the ingredients.
  1/2 tsp ground cumin, 1 1/2 tsp kosher salt, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1/2 tsp ground black pepper
• Pour in the half & half, melted butter, and the eggs. Mixed the ingredients until well combined, then set the bowl to the side.
  2 large eggs, 2 tbsp melted butter, 1 1/2 cup half & half
• Next drizzle 1/4 cup vegetable oil into a large pan, then place the pan over medium heat. Once the oil is nice and hot, toss in the diced vegetables.
  1/4 cup vegetable oil, 1 medium size red bell pepper, 1 medium size green bell pepper, 1 medium size red onion, 1 large jalapeno pepper
• Cook the vegetables until they are nice and translucent, then turn of the heat.
• Next, toss 3 cups of frozen corn into the bowl with the batter, followed by the cilantro.
  3 cups frozen corn, 1/4 bunch of fresh cilantro
• Now add in the cooked diced vegetables and shredded cheese. Mix everything until well combined.
  8 oz sharp cheddar
• Grease a large bake dish. Add in the corn casserole mixture, and flatten it out.
• Bake the casserole, uncovered, in the oven on 350 F for 40 minutes.
• Remove from the oven, and let sit for a few minutes.
• Serve and enjoy!

Video

Last Step! If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

© 2025 I Heart Recipes

Recipe by: I Heart Recipes