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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 requests 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!
Previously I’ve shared a recipe for corn pudding on my blog. The corn pudding recipe that I posted was made with cornbread mix and creamed corn, and it’s on  the sweeter side. THIS Tex Mex corn casserole is completely different. It’s kind of like an easy Tex Mex cornbread recipe but on another level.
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.
If you liked this Tex Mex Corn Casserole, check out some of my other corn recipes!
CHEESY GARLIC & HERB CORNBREAD
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 it 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!
Print the recipe below, subscribe to my mailing list, and follow me on Facebook, Instagram, Pinterest and YouTube! I just released a brand new cookbook, Super Soul Food with Cousin Rosie, with many recipes you can’t find anywhere else.
Tex Mex Corn Casserole
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!
I always just print the recipe your food is so bomb I don’t have to question anything!! thank you rosie
Awee! Thanks hun! XOXO
I look forward to each new recipe! Your caramel cake video helped me soooo much….thanks!! You are simply the BEST!! Connie:)
Thanks so much Connie! XOXO
Rosie would it be possible to add grilled chicken to this recipe??
Hi Katherine! Absolutely!
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.
This looks not his looks! LOL
Have a great Memorials Day Weekend Mary! XOXO
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.
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
Thanks Rosie! I am always looking for something different to try. This recipe sounds good.
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?
Hi Pat! I actually don’t recall every having that feature.
Hi Rosie!! Is there anything I can use (dairy free) to replace the heavy cream or is it vital?
Thank you!!
I think you can try almond milk 😉
Okay great! Thank you!
Rosie can I use mild rol-tel in the place of the veggies??
You sure can 🙂
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!)
I don’t think this would make a good breakfast side, but that could be just me. LOL
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.
Thanks for trying Grace.
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!
Thanks so much for coming by! XOXO
This looks exceptional! Will make this week as a “trial run” for inclusion in our family reunion feast. Just what I was looking for.
The family enjoyed your recipe. I left out the hot peppers simply because I can’t eat really hot species. Thanks!
That corn bread looks on point I can’t wait to try it thanks for sharing cousin
Hi Rosie my first time here any ideas for a veggie 66 yr ole woman
May I use self rising corn meal and do I need to make any adjustments. Thanks
Hi Debbie! For best results, stick to the recipe listed 😉
Yum!! Looks delicious! Can this be served at room temperature?
Thanks!
Hi Denise. I think this dish is better served hot 🙂
Thanks ! It looks delicious, can’t wait to try it!
I have a question that you or someone can help me with. The Tex-Mex Corn Casserole looks so good I would love some right now. My question is, can I omit the cheese and if so do/or can I replace it with something else? My family doesn’t do cheese or mushrooms.
Hi Susan, Yes, you can omit the cheese 🙂
I made this for a neighborhood block party and received many compliments and requests for the recipe.