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Cheesy Mexican Corn Bake

Cheesy Mexican Corn Bake
  • Prep 30 min
  • Total 1 hr 5 min
  • Servings 12
Classic corn bake? Not! Peppers and Mexican cheese give this bake a kick in flavor.
Updated October 29, 2008

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
13g
65%
Trans Fat
1 1/2g
Cholesterol
95mg
31%
Sodium
350mg
15%
Potassium
260mg
8%
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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