Mexican Corn Casserole

Mexican corn casserole sits halfway between cornbread and spoonbread, and that’s the magic. The combo of whole kernel corn and creamed corn folds into a buttermilk-cornmeal batter that bakes up tender and almost custardy in the middle, with a slightly crisp golden edge where it meets the pan. Mild green chiles run through every bite without much heat, so this is one of those dishes kids and adults agree on.

Buttermilk and baking soda are doing the heavy work for texture. The acid reacts with the soda and lifts the batter into something light, almost cake-like, instead of a dense polenta brick. Skip the buttermilk substitution and the texture suffers. Sour milk or buttermilk substitute (milk plus a tablespoon of vinegar) works in a pinch.

The finishing cheese layer goes on top after baking, not before, so it stays creamy and stretchy instead of going hard and overbrowned in the long bake. Letting the casserole rest 15 minutes is a must. Cut too early and the squares slump apart.

Serve alongside chili, grilled meats, or roast chicken. It plays well with anything Tex-Mex.

Kitchen Tips

• Drain the canned whole-kernel corn before adding. Excess liquid throws off the batter ratio.
• Use sharp aged cheddar for full flavor. Mild gets lost in all that corn and cornmeal.
• For a crustier bottom, melt the butter in the baking dish first, then pour the batter in.
• Leftovers keep beautifully and reheat in a covered dish at 325°F (160°C) for 15 minutes.

Variations

• Add 1⁄4 cup chopped fresh cilantro and a teaspoon of cumin to the batter for extra Tex-Mex depth.
• Stir in cooked, crumbled chorizo or bacon for a meaty version that can stand alone as a main.
• Top with sliced jalapeños instead of bell peppers for actual heat.