Spicy Mexican Corn Casserole recipe

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Ingredients

1 tablespoon butter
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
1 (8 ounce) package dry corn muffin mix
1 cup sour cream
½ cup unsalted butter, melted
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 yellow onion, chopped
2 eggs, beaten
1 ½ teaspoons chili powder
1 teaspoon garlic salt
2 tablespoons paprika, divided
½ (8 ounce) package shredded Cheddar cheese

Nutrition Info

387.2 calories
carbohydrate: 38.6 g
cholesterol: 87 mg
fat: 23.6 g
fiber: 4.5 g
protein: 9.3 g
saturatedFat: 13.1 g
servingSize: -
sodium: 809.5 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.

  2. Combine whole kernel corn, creamed corn, corn muffin mix, sour cream, 1/2 cup butter, green bell pepper, red bell pepper, yellow onion, eggs, chili powder, and garlic salt together in a bowl. Pour into the prepared baking dish and spread evenly. Sprinkle 1 tablespoon paprika evenly on top.

  3. Bake in the preheated oven for 35 minutes. Sprinkle Cheddar cheese and remaining paprika over the top, return to the oven and bake until cheese is bubbly, about 10 minutes more.

Recipe Yield

10 servings

Recipe Note

A little something extra in plain old Mexican corn casserole!

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