Spicy Mexican Corn Casserole

Spicy Mexican Corn Casserole

This easy Mexican corn casserole made with boxed corn muffin mix gets an upgrade with red and green bell peppers, chili powder, and paprika.

Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
387 Calories

Recipe Instructions

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

Ingredients

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

Categories

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