Mexican Corn Casserole

Add a zesty, south-of-the-border flair to your meal with this tasty casserole. For an extra punch of flavor, add a few drops of hot sauce.


8 servings (serving size: 1/8 of casserole)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 50 Minutes
Stand: 10 Minutes

Nutritional Information

Calories 196
Fat 4.9 g
Satfat 2.2 g
Protein 5.7 g
Carbohydrate 33.2 g
Cholesterol 5 mg
Iron 1.3 mg
Sodium 329 mg
Caloriesfromfat 22 %
Fiber 2.0 g
Calcium 39 mg


1 (14 3/4-ounce) can no-salt-added cream-style corn
1 (8.5-ounce) package corn muffin mix (such as Jiffy)
1 (4.5-ounce) can chopped green chiles
1/2 cup egg substitute
1/3 cup (1.3 ounces) shredded Monterey Jack cheese with jalapeño peppers
Cooking spray


Preheat oven to 350°.

Combine first 5 ingredients; stir just until moist. Pour mixture into a 1-quart baking dish coated with cooking spray.

Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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