Cheesy Mexican Corn Bake Recipe from Pillsbury.com

Posted: November 18, 2011 in Food, Holiday - Christmas

INGREDIENTS

2bags (12 oz each) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1/2cup butter or margarine

1cup chopped red bell pepper

1/2cup chopped poblano chiles or green bell pepper

1large onion, chopped (1 cup)

2eggs, beaten

1 1/2cups sour cream

3tablespoons cornmeal

1teaspoon sugar

1/2teaspoon salt

2cups shredded Mexican cheese blend (8 oz)

1can (2.8 oz) French-fried onions

DIRECTIONS

1 Heat oven to 350°F. Spray 13×9-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.

Substitute shredded Cheddar for the Mexican cheese blend if desired.

via Cheesy Mexican Corn Bake Recipe from Pillsbury.com.

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