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Tex Mex Corn Casserole

5/22/17

Delicious Tex Mex corn casserole served in a classic red baking dish. This casserole is packed with flavor!

How to make homemade Tex Mex corn casserole… You gotta make this ASAP y’all!

A Simple Tex Mex Corn Casserole Recipe!

I’m starting to notice a trend y’all! You all must love corn recipes, because I am constantly getting request for them! Last week I shared my recipe for Homemade Southern Cornbread ( which we will be using to make a super BOMB southern style cornbread dressing), and this time I’m back with another banger.. I’m going to show you how I make my Tex Mex Corn Casserole!

A delicious square of tex mex corn casserole served on a red and white plaid plate.

Previously I’ve shared a recipe for corn pudding on my blog. The corn pudding recipe that I posted was made with cornbread mix, creamed corn, and is on  the sweeter side. THIS Tex Mex corn casserole is completely different. It’s kind of like a easy Tex Mex cornbread recipe, but on another level.

A light and fluffy corn casserole square served from a red baking dish. This casserole is a favorite for any occasion.

My Tex Mex corn casserole recipe has a nice amount of diced jalapenos, so it’s on the spicier side. If you’d like to make this recipe without the heat, make sure that you remove the seeds from the jalapenos & rinse them well… OR, you can just leave them out completely.

I also use a lot of frozen corn, fresh cilantro, diced onions, and sweet bell peppers in this corn casserole. The seasonings include ground cumin, kosher salt, cayenne, garlic, and onion powder.

While you’re here, check out some of my other corn recipes!

SOUTHERN SWEET CORNBREAD

SOUTHERN FRIED CORN FRITTERS

CHEESY GARLIC & HERB CORNBREAD

CREAMED CORN

Creamy tex mex corn casserole served right out of the red baking dish. This casserole is packed with flavor!

I use half & half ( which is half milk & half cream) in this recipe because it’s creamier than regular milk. HOWEVER, if you’d like to use regular milk, I will give you a pass (I understand that everyone doesn’t keep half & half on hand).

This recipe is simple, and doesn’t take much time to whip together. Everything used in this recipe should be easy to find at your local grocery store.

Watch me make my easy Tex Mex Corn Casserole

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Tex Mex Corn Casserole

Easy Tex Mex Corn Casserole made with frozen corn, cilantro, peppers, and more!
Course Entree, Side Dish
Cuisine Tex Mex
Keyword corn casserole, Tex Mex Corn Casserole
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 servings
Author I Heart Recipes

Ingredients

  • 1 1/2 cup self rising flour
  • 1 cup yellow cornmeal
  • 2 large eggs
  • 2 tbsp melted butter plus more for greasing
  • 1 1/2 cup half & half half milk, half cream
  • 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.
  • Sprinkle in the cumin, onion powder, garlic powder, kosher salt, and cayenne pepper.
  • Stir the ingredients.
  • Pour in the half & half, and melted butter.
  • Add in the eggs.
  • Mixed the ingredients until well combined, then set the bowl to the side.
  • 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.
  • 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.
  • Now add in the cooked diced vegetables, and shredded cheese.
  • Mix everything until well combined.
  • Grease a large bake dish ( 9 x13 will work!)
  • 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

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Filed Under: All Posts, Dinner, Mains, Sides Tagged With: casserole, corn, cornbread, tex mex

Comments

  1. Sunshina says

    May 22, 2017 at 7:53 am

    5 stars
    I always just print the recipe your food is so bomb I don’t have to question anything!! thank you rosie

    Reply
    • Rosie says

      May 22, 2017 at 11:07 am

      Awee! Thanks hun! XOXO

      Reply
  2. Connie White says

    May 22, 2017 at 1:31 pm

    I look forward to each new recipe! Your caramel cake video helped me soooo much….thanks!! You are simply the BEST!! Connie:)

    Reply
    • Rosie says

      May 22, 2017 at 6:32 pm

      Thanks so much Connie! XOXO

      Reply
  3. Katherine says

    May 22, 2017 at 2:27 pm

    Rosie would it be possible to add grilled chicken to this recipe??

    Reply
    • Rosie says

      May 22, 2017 at 6:32 pm

      Hi Katherine! Absolutely!

      Reply
  4. Mary says

    May 23, 2017 at 7:30 am

    his looks and sounds so good! This is going on my menu plan for next week. Pinned. Thanks for sharing. Have a great and safe Memorial weekend.

    Reply
    • Mary says

      May 23, 2017 at 7:31 am

      This looks not his looks! LOL

      Reply
    • Rosie says

      May 23, 2017 at 10:14 am

      Have a great Memorials Day Weekend Mary! XOXO

      Reply
  5. Jacquie M. says

    May 24, 2017 at 8:44 am

    Rosie I have a question for you but it does not pertain to this recipe. I hope you don’t mind me asking it here. I was wondering if you have any recipes for pig tails? I found a couple on the Internet and at Pinterest but I just wanted to check with you on this. If you don’t have one maybe you could send me in a good direction to find one. Thanks for all your recipes, you have your own spot on my Pinterest Boards, check it out I’m under Jacquie M.

    Reply
    • Rosie says

      May 25, 2017 at 9:37 am

      Hi Jacquie! When I make pigtails they are usually with Lima Beans. I usually boil the pig tails in chicken broth until tender, and add a little seasoning salt, then add them with limas. I have a few other pigtail recipes as well. I will try to add them o my blog soon! XOXO

      Reply
      • Jacquie M. says

        May 25, 2017 at 11:10 am

        Thanks Rosie! I am always looking for something different to try. This recipe sounds good.

        Reply
  6. Pat Young says

    May 24, 2017 at 2:28 pm

    Rosie, you use to have “email” avail to send your recipies, but I don’t see that anymore. That is where I store all your recipes. Can u put that back on the list?

    Reply
    • Rosie says

      May 25, 2017 at 9:39 am

      Hi Pat! I actually don’t recall every having that feature.

      Reply
  7. ADH says

    June 29, 2017 at 6:03 pm

    Hi Rosie!! Is there anything I can use (dairy free) to replace the heavy cream or is it vital?

    Thank you!!

    Reply
    • Rosie says

      June 29, 2017 at 6:06 pm

      I think you can try almond milk 😉

      Reply
  8. ADH says

    June 29, 2017 at 6:34 pm

    Okay great! Thank you!

    Reply
  9. S. Lewis says

    October 8, 2017 at 7:44 am

    Rosie can I use mild rol-tel in the place of the veggies??

    Reply
    • Rosie says

      October 8, 2017 at 10:52 am

      You sure can 🙂

      Reply
  10. Grace W. says

    November 7, 2017 at 2:26 pm

    5 stars
    Maybe a weird question, but I am thinking of bringing this to a church potluck. However, the potluck is a BREAKFAST potluck. Since so many breakfast foods are sweet, I thought this would be a nice savory side. Do you think this would go over well at breakfast? I know it’s totally a preference thing too. (This recipe looks foolproof and delicious, by the way!)

    Reply
    • Rosie says

      November 7, 2017 at 5:55 pm

      I don’t think this would make a good breakfast side, but that could be just me. LOL

      Reply
      • Grace W. says

        April 13, 2018 at 11:32 am

        5 stars
        Wanted to reply and say I DID end up making this for the brunch potluck, and it went over really well. I live in the Northern Midwest, and we like hearty breakfast! 🙂 I’m typing this because I’m actually making it again for another brunch potluck, several months later. I’m sure it will be a big hit again.

        Reply
        • Rosie says

          April 14, 2018 at 4:36 pm

          Thanks for trying Grace.

          Reply
  11. Ms.Jyothi McMinn says

    November 12, 2017 at 4:56 pm

    5 stars
    Thanks for the recipe and am making this dish for family and friends before Thanksgiving with baked chicken tenders…a cooked garbanianzo salad with veggies of sweet peppers will be very colorful….with tomatoe rice ..made with chopped tomatoes…veggies of carrots and peas…and a dessert of just simple brownies and a glassofblassi made with cultured buttermilk spiced up. All of these can be made before the day of the event.and just warming and garnishing!

    Reply
    • Rosie says

      November 12, 2017 at 5:53 pm

      Thanks so much for coming by! XOXO

      Reply
  12. Lois says

    August 19, 2019 at 9:02 am

    This looks exceptional! Will make this week as a “trial run” for inclusion in our family reunion feast. Just what I was looking for.

    Reply
  13. Lynn says

    May 15, 2020 at 3:22 pm

    4 stars
    The family enjoyed your recipe. I left out the hot peppers simply because I can’t eat really hot species. Thanks!

    Reply
  14. Danielle Guidry says

    November 15, 2021 at 10:55 am

    5 stars
    That corn bread looks on point I can’t wait to try it thanks for sharing cousin

    Reply
  15. Laverne Williams says

    November 29, 2021 at 7:15 pm

    Hi Rosie my first time here any ideas for a veggie 66 yr ole woman

    Reply
  16. Debbie says

    October 19, 2022 at 1:46 pm

    May I use self rising corn meal and do I need to make any adjustments. Thanks

    Reply
    • Rosie says

      October 22, 2022 at 10:28 am

      Hi Debbie! For best results, stick to the recipe listed 😉

      Reply
  17. Denise says

    March 22, 2023 at 9:19 pm

    Yum!! Looks delicious! Can this be served at room temperature?
    Thanks!

    Reply
    • Rosie says

      March 23, 2023 at 5:25 pm

      Hi Denise. I think this dish is better served hot 🙂

      Reply
      • Denise Germroth says

        March 24, 2023 at 12:59 pm

        Thanks ! It looks delicious, can’t wait to try it!

        Reply

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Hi, I’m Rosie!

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