cheesy mexican corn bake
(2 RATINGS)
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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prep time
10 Min
cook time
40 Min
method
Bake
yield
12 serving(s)
Ingredients
- 24 ounces frozen corn
- 1/2 cup 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 cups low-fat sour cream
- 3 tablespoons cornmeal
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 2 cups shredded mexican blend cheest (8 oz)
- 2.8 ounces can french-fried onions
How To Make cheesy mexican corn bake
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Step 1Preheat oven to 350°F. Spray a 13x9-inch (3-quart) glass baking dish with cooking spray; set aside.
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Step 2Steam or cook corn as directed on bag.
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Step 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.
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Step 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.
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Step 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.
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