Cheesy Mexican Corn Bake
By
Vickie Parks
@Northwestgal
8
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).
Rating:
☆☆☆☆☆ 0 votes
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
How to Make Cheesy Mexican Corn Bake
- 1Preheat oven to 350°F. Spray a 13x9-inch (3-quart) glass baking dish with cooking spray; set aside.
- 2Steam or cook corn as directed on bag.
- 3Meanwhile, 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.
- 4In 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.
- 5Bake 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.
