Cheesy Mexican Corn Bake Recipe

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Cheesy Mexican Corn Bake

Vickie Parks

By
@Northwestgal

To make things more convenient, Steps #1 - #4 can be done a day in advance, and then cover the dish and store in refrigerator until you're ready to bake and serve it (though it might require a few extra minutes of baking time).


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Rating:

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Serves:

12

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

24 oz
frozen corn
1/2 c
unsalted butter
1 small
red bell pepper, chopped (1 cup)
1 medium
poblano pepper, chopped (1/2 cup)
1 medium
onion, chopped (about 1 cup)
2 large
eggs, beaten
1 1/2 c
low-fat sour cream
3 Tbsp
cornmeal
1 tsp
granulated sugar
1/2 tsp
salt
2 c
shredded mexican blend cheest (8 oz)
2.8 oz
can french-fried onions

Directions Step-By-Step

1
Preheat oven to 350°F. Spray a 13x9-inch (3-quart) glass baking dish with cooking spray; set aside.
2
Steam or cook corn as directed on bag.
3
Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in bell pepper, poblano chile, and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
4
In a large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into prepared baking dish.
5
Bake 20 minutes. Sprinkle the top with French-fried onions, and return baking to oven, and bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes before serving.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Mexican