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Beranda / Corn Casserole

TEX MEX CORN CASSEROLE

by Christelle Welch
My recipe for breaking the corn Tex Mix is enough of the jalapeños in the cubes, making them more spicy. If you want to prepare this recipe without heat, be sure to remove the seeds from jalapeños and rinse them well ... or you can simply delete them.

TEX MEX CORN CASSEROLE


I also use lots of frozen corn, fresh coriander, chopped onion and sweet peppers in corn casserole. The spices include ground cumin, koshir salt, cayenne pepper, garlic and onion powder.

Half and half (half milk and half cream) are used in this recipe because they are more creamy than normal milk. However, if you want to use plain milk, I'll give you a pass (I understand that not everyone has half and half a hand).

This recipe is simple and does not take long to fight together. It should be easy to find all that is used in this recipe in the local supermarket.

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


Instructions :

  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. For the full recipe, please read here 


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