Thanksgiving

Cheesy Mexican Corn Bake is for Dinner.

Cheesy Mexican Corn Bake takes 30 minutes to prepare.

Cheesy Mexican Corn Bake takes 30 minutes to cook.

Cheesy Mexican Corn Bake makes 8 servings.

The ingredients for Cheesy Mexican Corn Bake are:

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

Here is how you make Cheesy Mexican Corn Bake:

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.Number of Servings: 8Recipe submitted by SparkPeople user SSINATRA.

The nutritional information for Cheesy Mexican Corn Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 40.0

• Total Fat: 3.0 g
• Cholesterol: 11.9 mg
• Sodium: 43.8 mg
• Total Carbs: 2.4 g
• Dietary Fiber: 0.3 g
• Protein: 1.0 g

Cheesy Mexican Corn Bake is Mexican cuisine.