Cheesy Mexican Corn Bake

(32)
  9 reviews
  • 30 min prep time
  • 1 hr 5 min total time
  • 12 ingredients
  • 12 servings

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 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

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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