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

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

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.