Delightful Sweet Corn Casserole Recipe


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This sweet corn-studded casserole is a great side to serve with practically any Mexican-inspired main dish.

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  • 1/4 C. butter or margarine
  • 2 Tbs. vegetable shortening
  • 1/2 C. masa harina flour, (Mexican corn masa mix)
  • 2 C. frozen whole-kernel corn, partially thawed
  • 3 Tbs. cold water
  • 3 Tbs. yellow corn meal
  • 1/4 C. sugar
  • 2 Tbs. evaporated milk
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. chili powder, (optional)

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Preheat oven to 350 F. Lightly grease a 9-inch pie plate. Place butter, vegetable shortening and flour in a food processor; cover. Process until creamy. Add water and corn; process until corn is coarsely chopped. Combine cornmeal, sugar, evaporated milk, baking powder and salt in a medium bowl. Stir in corn mixture until combined. Spread into prepared pie plate. Sprinkle with chili powder. Bake for 40 to 50 minutes or until firm and lightly browned around edge. Cool on wire rack for 15 minutes before serving. Scoop or cut into wedges to serve. Serves 8.

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