Cheesy Mexican Corn Bake

Chili combines with corn and cheese for a one-dish supper that's as warm and filling as it is delicious.

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Servings 12

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( 32 ) Ratings

32 Ratings

5 Stars

4 Stars

3 Stars 24%

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1 Stars

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ingredients 12
Prep Time 30 min
Total Time 1 hr 5 min

Ingredients

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 chiles 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 cheese blend (8 oz)

1: can (2.8 oz) French-fried onions

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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 bell pepper, poblano chiles 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 blend. 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.