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    738

Cheesy Mexican Corn Bake

 25 Ratings
2 Comments
  • Prep Time 30 min
  • Total Time 1 hr 5 min
  • Servings 12
  • Save
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  • Pinterest
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    738

Classic corn bake? Not! Peppers and Mexican cheese give this bake a kick in flavor.

Ingredients

2
bags (12 oz each) 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

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
210
% Daily Value
Total Fat
24g
36%
Saturated Fat
13g
65%
Trans Fat
1 1/2g
Cholesterol
95mg
31%
Sodium
350mg
15%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
8%
Sugars
5g
Protein
8g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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