Cheesy Mexican Corn Bake

 

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.