Tex Mex Corn Casserole
Published: Friday, November 7, 2025
1½ c. self-rising flour
1 c. yellow cornmeal
½ tsp. ground cumin
1 tsp. onion powder
2 tsp. garlic powder
1½ tsp. kosher salt
1 tsp. cayenne pepper
½ tsp. black pepper
1½ c. half & half
2 Tbsp. melted butter
2 large eggs
¼ c. vegetable oil
1 medium size red bell pepper, diced
1 medium size green bell pepper, diced
1 medium size red onion, diced
1 large jalapeño pepper, diced
3 c. frozen corn
¼ bunch of fresh cilantro (leaves only), chopped
8 oz. sharp Cheddar cheese, shredded
Preheat oven to 350°. Grease a large baking dish and set aside. In a large bowl mix together the self-rising flour and cornmeal. Stir in the cumin, onion powder, garlic powder, kosher salt and cayenne pepper. Stir in the half & half, melted butter and eggs, mixing until well combined; set aside.
Heat the vegetable oil in a large pan or skillet over medium heat. When hot, toss in the diced vegetables and cook until veggies are translucent. Remove from heat.
In the bowl with the flour mixture, add the corn and cilantro and stir to mix. Add the cooked vegetables and cheese, mixing until well combined, then pouring mixture into the prepared dish, leveling it out. Bake, uncovered, for 40 minutes. Remove from oven and let casserole sit for a few minutes before serving. —10 servings.
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