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Mexican Corn Casserole
Mexican Corn Casserole
4.06 from 19 votes
A delicious and easy-to-make Mexican Corn Casserole.
Servings 8 people
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Ingredients
  

  • 1 can corn 15 ounces, drained
  • 1 can cream-style corn 15 ounces
  • 1 cup sour cream
  • 1/2 cup butter melted
  • 1 box Jiffy corn muffin mix 8.5 ounces
  • 1 jalapeno pepper seeded and diced
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika

Instructions
 

  • Preheat oven to 350°F (175°C).
  • In a large bowl, combine the drained corn, cream-style corn, sour cream, melted butter, Jiffy corn muffin mix, diced jalapeno pepper, shredded cheddar cheese, salt, and black pepper. Mix well.
  • Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the paprika on top.
  • Bake in the preheated oven for 30 minutes, or until golden brown and set.
  • Allow to cool for a few minutes before serving. Enjoy!

Nutrition

Calories: 350kcalCarbohydrates: 32gProtein: 7gFat: 21gFiber: 2g
Calories: 350kcal
Meal Type: Lunch
Cuisine: Mexican
Cooking Method: Baked
Diet: Pescatarian
Time: >45 Min
Level: Easy
Tried this recipe?Mention @coolinarco or tag #coolinarco!