Cheesy Mexican Corn Bake

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

  • Prep Time 30 min
  • Total Time 1 hr 5 min
  • Servings 12

Ingredients

2
bags (12 oz each) Green Giant™ 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.

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
24%
(Saturated Fat
13g,
13%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
95mg
95%;
Sodium
350mg
350%;
Total Carbohydrate
19g
19%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
25%;
Calcium
15%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.