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Cheesy Mexican Corn Bake Recipe

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This recipe for Cheesy Mexican Corn Bake is from ET's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (12 oz) bags green Giant fresh steamers Niblets frozen Corn
1/2 cup butter
1 cup chopped red bell pepper
1 large onion, chopped (1 cup)
1/2 cup chopped poblano chiles or green bell pepper
2 eggs, beaten
1+1/2 cups sour cream
3 TB cornmeal
1 tsp sugar
1/2 tsp salt
2 cups shredded Mexican blend (8 oz)
1 can (2.8 oz) French fried onions
Directions:
Directions:
Heat oven to 350º. Spray a 13x9 " glass baking dish with cooking spray. Cook corn as directed on bag.

In 12 inch skillet, melt butter over medium high heat. STir in [e[[ers & 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 & salt with a wire whisk until well blended. Stir in corn mixture & cheese blend. Pour into baking dish

Bake 20 minutes. Sprinkle with fried onions & bake about 10 minutes. Cool 5 minutes before serving
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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