| 2 | bags (12 oz each) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn |
| 1/2 | cup butter or margarine |
| 1 | cup chopped red bell pepper |
| 1/2 | cup chopped poblano chile or green bell pepper |
| 1 | large onion, chopped (1 cup) |
| 2 | eggs, beaten |
| 1 1/2 | cups sour cream |
| 3 | tablespoons cornmeal |
| 1 | teaspoon sugar |
| 1/2 | teaspoon salt |
| 2 | cups shredded Mexican blend cheese (8 oz) |
| 1 | can (2.8 oz) French-fried onions |
| 1. | Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag. |
| 2. | Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat. |
| 3. | In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish. |
| 4. | Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. |
| No change. |
|
| Mix up this easy bake the day before. Cover and store in your fridge until ready to bake. You may need to bake just a few minutes extra. |
Nutrition Information:
320 ( 210); 24g ( 13g, 1 1/2g); 95mg; 350mg; 19g ( 2g, 5g); 8g 20%; 25%; 15%; 4% 1 ; 0 ; 0 ; 1 ; 3 1