Cheesy Mexican Corn Bake
Cheesy Mexican corn bake made with sweet corn, creamy base, and melted cheese. A rich and easy side dish for any meal.
Ingredients
- 2 cups whole kernel corn
- 1 can 15 oz cream-style corn
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup butter melted
- 1 box 8.5 oz cornbread mix
- 2 eggs
- 1 can 4 oz diced green chiles
- ½ teaspoon chili powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F and grease a baking dish.
- In a large bowl, mix whole kernel corn, cream-style corn, sour cream, melted butter, and eggs until combined.
- Add diced green chiles, chili powder, and salt, then stir well.
- Fold in cornbread mix and half of the shredded cheese.
- Pour mixture into the prepared baking dish and spread evenly.
- Bake for 40–45 minutes until the center is set.
- Remove from oven and sprinkle remaining cheese on top.
- Return to oven for 5–10 minutes until cheese melts and becomes slightly golden.
- Let cool for a few minutes before serving.
Notes
Add jalapeños for extra heat if desired.
Mix in cooked chicken or beef to turn it into a main dish.
Store leftovers in the fridge for up to 3 days.
Reheat in the oven for best texture.
Mix in cooked chicken or beef to turn it into a main dish.
Store leftovers in the fridge for up to 3 days.
Reheat in the oven for best texture.