Tex Mex Corn Casserole
Easy Tex Mex Corn Casserole made with frozen corn, cilantro, peppers, and more!
Servings 10 servings
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!