CHEESY MEXICAN CORN BAKE

Cheesy Mexican Corn Bake image

Classic corn bake? Not! Peppers and Mexican cheese give this bake a kick in flavor.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h5m

Yield 12

Number Of Ingredients 12

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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:

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

Nutrition Facts : Calories 320, Carbohydrate 19 g, Cholesterol 95 mg, Fat 3, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1 1/2 g