Tex Mex Corn Casserole
Easy Tex Mex Corn Casserole made with frozen corn, cilantro, peppers, and more!
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)
Directions
- 1
Preheat the oven to 350 F.
- 2
Add the self rising flour, and yellow cornmeal into a large bowl.
- 3
Sprinkle in the cumin, onion powder, garlic powder, kosher salt, and cayenne pepper.
- 4
Stir the ingredients.
- 5
Pour in the half & half, and melted butter.
- 6
Add in the eggs.
- 7
Mixed the ingredients until well combined, then set the bowl to the side.
- 8
Next drizzle 1/4 cup vegetable oil into a large pan, then place the pan over medium heat.
- 9
Once the oil is nice and hot, toss in the diced vegetables.
- 10
Cook the vegetables until they are nice and translucent, then turn of the heat.
- 11
Next, toss 3 cups of frozen corn into the bowl with the batter, followed by the cilantro.
- 12
Now add in the cooked diced vegetables, and shredded cheese.
- 13
Mix everything until well combined.
- 14
Grease a large bake dish ( 9 x13 will work!)
- 15
Add in the corn casserole mixture, and flatten it out.
- 16
Bake the casserole, uncovered, in the oven on 350 F for 40 minutes.
- 17
Remove from the oven, and let sit for a few minutes.
- 18
Serve and enjoy!