By Kelly Bogard
Corn is a pretty big deal here in Texas. And now that harvest is almost complete, it’s time to start thinking about what to do with this year’s crop. There are two types of corn grown here. Field corn, which is used for animal feed. And sweet corn for us to eat.
How it’s prepared can make all the difference. From sweet to savory, there are so many choices. But I prefer mine a little bit spicy—just like a lot of Texans!
For Spicy Corn Casserole, you will need…
1 package (8.5 oz.) cornbread mix
1 can (14.75 oz.) cream style corn
1 can (11 oz.) Mexicorn, drained
1 can (4 oz.) diced green chilies
1 c. sour cream
1/2 c. butter, melted
1 to 2 tsp. hot sauce
1 tsp. pepper
This casserole is a great side dish for fall and is especially good mixed into this chili.
Start by preheating your oven to 350 degrees and mixing together the cornbread mix with the butter, sour cream and hot sauce.
Stir in the corns and green chilies. If you have trouble finding Mexicorn, look for the canned corn with green and red bell peppers in it. Sometimes it’s called Southwest Corn.
Once everything is well combined, pour it into a greased 8×8 baking dish.
Bake the casserole for 1 hour. It will look a little loose when you take it from the oven, so be sure to let it rest for about 10 minutes before serving, making sure it has time to set up.
This side dish is quick and easy. It only takes a couple of minutes to put together and then bakes while you’re working on the rest of the meal. A little bit sweet and a little bit spicy, it’s a great way to showcase those golden kernels. From all of us at Texas Table Top, enjoy!