Mexican Corn Casserole

4.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 83.0
  • Total Fat: 2.5 g
  • Cholesterol: 5.6 mg
  • Sodium: 204.3 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.2 g

View full nutritional breakdown of Mexican Corn Casserole calories by ingredient


A great southern cornbread recipe! A great southern cornbread recipe!
Number of Servings: 18


    16 oz can - Yellow Sweet Corn
    15 oz can - Creamed Corn
    8 oz container - light sour cream
    4 oz can - green chilis
    1 box - Jiffy corn muffin mix


Mix all ingredients into a large bowl and mix thoroughly (the muffin mix will tend to clump, so you'll need to make sure mix well).

Set mix aside for 5 minutes to rest.

Place in 9x13 glass baking dish, and bake for 1 hr.

Remove from oven and serve warm! Cut into 3 strips lengthwise in the pan and 6 width-wise to get 18 squares.

Number of Servings: 18

Recipe submitted by SparkPeople user MATT_HAMMER.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    It was ok to me. My husband said good... But there is just something strange about the texture to me.. I am a picky eater on texture.. Will see about changing a few things.. Also if you like spicy double the chilis - 11/19/08

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    I cut down on the chiles. - 11/17/18

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    what temperature this is to be baked at. - 11/17/14

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    Do you bake this at 400 like the box of Jiffy suggests? Do you use the milk and eggs, too? - 11/18/12

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    Instead of chiles I added a can of original Rotel tomato with chiles-it was delicious!! - 11/29/11