Cheesy Mexican Corn Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 bags (12 oz each) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn1/2 cup butter or margarine1 cup chopped red bell pepper1/2 cup chopped poblano chiles or green bell pepper1 large onion, chopped (1 cup)2 eggs, beaten1 1/2 cups sour cream3 tablespoons cornmeal1 teaspoon sugar1/2 teaspoon salt2 cups shredded Mexican cheese blend (8 oz)1 can (2.8 oz) French-fried onions
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
2. Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in bell pepper, poblano chiles and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
3. In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese blend. Pour into baking dish.
4. Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user SSINATRA.
2. Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in bell pepper, poblano chiles and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
3. In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese blend. Pour into baking dish.
4. Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user SSINATRA.
Nutritional Info Amount Per Serving
- Calories: 40.0
- Total Fat: 3.0 g
- Cholesterol: 11.9 mg
- Sodium: 43.8 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.3 g
- Protein: 1.0 g
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