Tex Mex Corn Bake

This Tex Mex corn casserole blends sweet corn, colorful bell peppers, and zesty jalapeño with sharp cheddar and Tex Mex spices for a moist and flavorful dish. The creamy base of half and half and eggs gives it a tender crumb while fresh cilantro and smoky cumin add brightness and depth. It bakes easily in one pan and is perfect for pairing with tacos, grilled meats, or sharing at potlucks. This comforting side dish stands out with its bold taste and simple prep, making it a crowd favorite any time of year.

The last time I made this for family dinner my little niece confidently named herself the official corner piece taker since she loves the crispy edges best. It is just one of those dishes that makes everyone happy and keeps requests coming back.

Ingredients

• Self rising flour: gives the casserole lift and a fluffy texture so it is satisfying but not dense
• Yellow cornmeal: brings a signature corn flavor and a subtle crunch opt for stone ground if you can for more depth
• Large eggs: bind everything together ensuring a sturdy but moist slice use fresh eggs for the best rise
• Melted butter: adds richness use real unsalted butter if possible for the best flavor
• Half and half: provides a creamy tender crumb whole milk can work in a pinch
• Vegetable oil: helps sauté the vegetables and keeps the casserole moist
• Ground cumin and cayenne pepper: build a subtle heat and Southwestern depth always check for fresh spices
• Kosher salt: enhances all savory notes coarse salt seasons more evenly
• Garlic powder and onion powder: boost savoriness and aroma
• Freshly ground black pepper: balances the spices grind whole peppercorns fresh if you can
• Frozen corn: gives sweet bursts of flavor and texture choose bags with whole kernels and no freezer burn
• Red and green bell peppers: add color and fresh crunch pick ones with glossy skin
• Red onion: rounds out the sweet and savory flavors choose firm onions that feel heavy for their size
• Jalapeño pepper: brings spiciness and Tex Mex punch adjust heat to taste
• Chopped fresh cilantro: brightens the whole dish look for vibrant leaves
• Shredded sharp cheddar cheese: melts into gooey pockets and adds extra flavor always shred your own for the best melt

Instructions

Prepare Your Oven and Pan:

Preheat your oven to 350 degrees F and thoroughly grease your baking dish to prevent sticking. This also makes serving and cleanup much easier.

Combine Dry Ingredients:

In a large bowl measure out the self rising flour and yellow cornmeal. Stir together thoroughly to evenly distribute and prevent lumps in your batter.

Add Spices for Depth:

Sprinkle in the cumin, kosher salt, garlic powder, onion powder, cayenne pepper, and black pepper. Use a fork or whisk to blend the spices completely into the flour and cornmeal mixture.

Mix in Wet Ingredients:

Crack the eggs into a separate bowl to check for shells. Add them along with the melted butter and half and half to the dry ingredients. Stir thoroughly but be careful not to overmix as that could toughen the batter.

Sauté the Vegetables:

Heat the vegetable oil in a large pan over medium heat. Once shimmering, add the diced red and green bell peppers, red onion, and jalapeño. Sauté for 5 to 8 minutes until the vegetables are soft, fragrant, and translucent. Let cool slightly so they do not scramble the eggs when added to the batter.

Add Corn and Cilantro:

Pour the frozen corn and chopped cilantro into the bowl with the batter. Fold gently to evenly distribute the vegetables and herbs throughout the mixture.

Combine the Casserole Ensemble:

Stir in the sautéed vegetables, then add the shredded cheddar cheese. Mix until everything is evenly coated and incorporated.

Assemble and Bake:

Pour the mixture into the prepared baking dish and use a spatula to spread it evenly. Bake uncovered at 350 degrees F for about 40 minutes. The casserole is done when the top is golden and a toothpick inserted in the center comes out mostly clean.

Rest and Serve:

Let the casserole cool for a few minutes before cutting into squares. This resting step helps the casserole hold together so you get perfect slices.

The sharp cheddar cheese is my favorite part because nothing beats those melty cheese pockets when pulling out a warm slice. I have fond childhood memories of sprinkling in extra cheddar with my mom and sneaking bites of the crispy corner pieces right out of the oven.

Storage Tips

Once cool cover tightly and refrigerate leftovers for up to four days. You can cut the casserole into squares and store them in an airtight container for easier serving. For longer storage freeze individual portions tightly wrapped in foil for up to two months. Reheat in the oven or microwave until piping hot and if it seems dry sprinkle with a little water or extra cheese before heating.

Ingredient Substitutions

If you don’t have half and half whole milk works fine or try a plant based milk to make it dairy free. Swap cheddar for pepper jack to add heat or use Monterey Jack for a milder cheese flavor. For peppers any sweet bell peppers will do. Omit or reduce the jalapeño if you prefer less spice. Instead of cilantro chopped fresh parsley also works well if you are not a fan of cilantro.

Serving Suggestions

This casserole pairs beautifully with tacos enchiladas or grilled meats as a hearty side. It is also great on a brunch table with eggs and fresh fruit. Try drizzling with hot sauce or adding a dollop of sour cream for extra flavor. Leftovers cubed can make a tasty topping for chili or be tossed into a Tex Mex inspired breakfast scramble.

Let the casserole rest before slicing for cleaner cuts and perfect texture. Serve warm and enjoy the melty cheddar pockets and crispy edges.

Common Questions About the Recipe

→ What creates the Tex Mex flavor in this corn bake?

Key spices like cumin, cayenne, garlic powder, and the fresh heat from jalapeño peppers combine to deliver classic Tex Mex flavor notes.

→ Can fresh corn be used instead of frozen corn?

Yes, fresh corn kernels add extra sweetness and excellent texture, making a fine alternative to frozen corn.

→ Which cheese works best for this dish?

Sharp cheddar provides a rich, tangy flavor, though Monterey Jack or Mexican blends also melt nicely and complement the spices.

→ How can I increase the spiciness of the corn bake?

Retain jalapeño seeds or add more cayenne pepper to boost heat according to personal taste preferences.

→ Is it possible to prepare the corn bake ahead of time?

Yes, you can assemble it in advance and bake when ready, or reheat leftovers easily for quick meals.

→ What is the best way to achieve a moist and fluffy texture?

Mix wet and dry ingredients gently without overmixing and allow the bake to rest after cooking for cleaner slices and tender texture.