Mexican Corn Casserole | Faye Thompson | @southerncooking

Mexican Corn Casserole
"This Mexican Corn Casserole has the perfect blend of savory flavors and creamy texture. It's the perfect side dish for a potluck gathering." - Faye Thompson

History: The origins of the Mexican Corn Casserole recipe are unclear, but it is believed to have originated in the Southern United States as a spin on traditional Mexican dishes.

Difficulty level: Easy

Ingredients:
4 eggs
1 can (15 1/4 oz) whole kernel corn, drained
1 can (14 3/4 oz) cream-style corn
1 1/2 c cornmeal
1 1/4 c buttermilk
1 c butter, melted
2 cans (4 oz each) of chopped green chilies
2 medium onions, chopped
1 tsp baking soda
3 c (12 oz) shredded cheddar cheese, divided

Equipment required:
Large mixing bowl
9x13x2" baking dish
Oven

Preparation time: 10-15 minutes
Preheat: Preheat the oven to 325°F.

Directions:
Beat the eggs in a large bowl.
Add the whole-kernel corn, cream-style corn, cornmeal, buttermilk, melted butter, green chilies, chopped onions, and baking soda. Mix well.
Stir in 2 cups of shredded cheddar cheese.
Pour the mixture into a greased 9x13x2" baking dish.
Bake uncovered for 1 hour.
Top with the remaining shredded cheddar cheese.
Let stand for 15 minutes before serving.
Optional: Garnish with sweet red pepper rings and jalapeno pepper.

Cooking time: 1 hour

Cooling time: 15 minutes

Serving size and yield: This recipe serves 8-10 people.

Presentation ideas: Serve the Mexican Corn Casserole hot and garnish with sweet red pepper rings and jalapeno pepper.

Recipe notes:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave for 1-2 minutes or bake in a preheated oven at 350°F for 10-15 minutes.
This recipe can be made ahead of time and stored in the refrigerator until ready to bake.

Tips and tricks:
For a spicier version, add more chopped jalapeno peppers.
For a creamier texture, add 1/2 cup of sour cream to the mixture.
You can also add cooked ground beef or sausage to make this dish a hearty main course.

Serving suggestions: Serve the Mexican Corn Casserole as a side dish to your favorite Mexican dishes, such as enchiladas, tacos, or burritos.

Recommended food pairings:
Grilled Chicken: The mild and creamy flavors of Mexican Corn Casserole pair well with the smoky and savory taste of grilled chicken.
Black Beans: The earthy and slightly sweet taste of black beans complements the flavors of Mexican Corn Casserole, making for a satisfying and hearty meal.
Rice: Serve Mexican Corn Casserole with a side of white or brown rice to create a balanced and filling meal.
Avocado: The creamy and buttery taste of avocado adds a refreshing contrast to the rich and cheesy flavors of Mexican Corn Casserole.
Pico de Gallo: The fresh and tangy flavors of pico de gallo are a perfect match for the creamy and cheesy textures of Mexican Corn Casserole.
Guacamole: Like avocado, guacamole adds a creamy and flavorful contrast to the rich and cheesy flavors of Mexican Corn Casserole.
Tortilla Chips: Serve Mexican Corn Casserole with a side of crunchy tortilla chips for added texture and flavor.
Salsa: The spicy and tangy flavors of salsa pair well with the mild and creamy taste of Mexican Corn Casserole, creating a balanced and satisfying meal.
Grilled Vegetables: The smoky and savory taste of grilled vegetables, such as bell peppers and onions, provide a delicious and healthy side dish for Mexican Corn Casserole.
Margaritas: Mexican Corn Casserole is a rich and hearty dish, making it a perfect match for a refreshing and zesty margarita.

Recommended wine or beer pairings: Pair this dish with a light beer or a refreshing white wine such as Pinot Grigio or Sauvignon Blanc.

Substitutions and variations:
Instead of cheddar cheese, you can use pepper jack cheese for a spicier version.
You can also add a can of drained black beans for added protein and flavor.
To make this recipe gluten-free, use gluten-free cornmeal and ensure that all other ingredients are also gluten-free.

Storage and reheating instructions: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 1-2 minutes, or bake in a preheated oven at 350°F for 10-15 minutes.

Leftover ideas: Use leftover Mexican Corn Casserole to make delicious breakfast burritos or add it as a topping for baked potatoes. You can also use it as a filling for quesadillas or as a base for a Mexican-style pizza.

Nutritional information of recipe: Each serving of Mexican Corn Casserole contains approximately 460 calories, 30g of fat, 28g of carbohydrates, and 16g of protein.

@southerncooking

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Chapters
0:00 Intro
0:03 Welcome message
0:07 Ingredients and Directions
Presentation
Photos
Outro

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