This easy Tex Mex Corn breakfast casserole has all the qualities of a delicious breakfast - self-rising flour, cayenne pepper, garlic powder and jalapeno pepper. it's perfect for feeding a crowd! Perfect for breakfast or brunch!
Ingredients
1 1/2 cup self-rising flour
1 cup yellow cornmeal
2 large eggs
2 tbsp melted butter plus more for greasing
1 1/2 cup half & half milk, half cream
1/4 cup vegetable oil
1/2 tsp ground cumin
1 1/2 tsp kosher salt
2 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1/2 tsp ground black pepper
3 cups frozen corn
1 medium-size red bell pepper diced
1 medium-size green bell pepper diced
1 medium-size red onion diced
1 large jalapeno pepper diced
1/4 bunch of fresh cilantro leaves only, chopped
8 oz sharp cheddar shredded
Instructions
Preheat the oven to 350 F.
Add the self-rising flour and yellow cornmeal into a large bowl.
Sprinkle in the cumin, onion powder, garlic powder, kosher salt, and cayenne pepper.
Stir the ingredients.
Pour in the half & half, and melted butter.
Add in the eggs.
Mixed the ingredients until well combined, then set the bowl to the side.
Next, drizzle 1/4 cup vegetable oil into a large pan, then place the pan over medium heat.
Once the oil is nice and hot, toss in the diced vegetables.
Cook the vegetables until they are nice and translucent, then turn off the heat.
Next, toss 3 cups of frozen corn into the bowl with the batter, followed by the cilantro.
Now add in the cooked diced vegetables, and shredded cheese.
Mix everything until well combined.
Grease a large bake dish ( 9 x13 will work!)
Add in the corn casserole mixture, and flatten it out.
Bake the casserole, uncovered, in the oven at 350 F for 40 minutes.
Remove from the oven, and let sit for a few minutes.
Serve and enjoy!
