Mexican Corn Casserole

When it gets cold here, it usually means one of two things: homemade soup or a big pot of pinto beans. This cornbread casserole makes a tasty alternative to flour tortillas when serving a warm bowl of pinto beans. The dish is simple to make and can be ready in under an hour.

The cream corn adds moisture to this cheesy side dish. It’s also versatile; you can include jalapenos or crumbled, cooked breakfast sausage. Although many versions of this recipe exist, I found this one in a magazine almost 40 years ago and have been making it ever since.  Store leftovers in the refrigerator.

Ingredients

1 cup cornmeal

1 ½ tsp. salt

½ tsp baking soda

2 eggs, beaten

1 cup milk

1 Tbsp. pepper juice

¼ cup vegetable oil

2 cups cooked rice

2 cups shredded cheddar cheese

1 can (8 ¾ ounces) creamed corn

½ cup chopped onion

2 Tbsp. chopped green chilies

Directions

1. In a small mixing bowl, mix cornmeal, salt, and soda.

2. In a large mixing bowl, combine remaining ingredients; blend in cornmeal mixture.

3. Pour into an 8- or 9-inch square greased baking dish. Bake at 350 degrees for 50 minutes or until done.