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).
Ingredients
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24 ozfrozen corn
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1/2 cunsalted butter
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1 smallred bell pepper, chopped (1 cup)
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1 mediumpoblano pepper, chopped (1/2 cup)
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1 mediumonion, chopped (about 1 cup)
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2 largeeggs, beaten
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1 1/2 clow-fat sour cream
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3 Tbspcornmeal
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1 tspgranulated sugar
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1/2 tspsalt
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2 cshredded mexican blend cheest (8 oz)
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2.8 ozcan french-fried onions
How to Make Cheesy Mexican Corn Bake
- Preheat oven to 350°F. Spray a 13x9-inch (3-quart) glass baking dish with cooking spray; set aside.
- Steam or cook corn as directed on bag.
- 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.
- 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.
- 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.
