Mexican Corn Casserole
Add a zesty, south-of-the-border flair to your meal with this tasty casserole. For an extra punch of flavor, add a few drops of hot sauce.
Yield: 8 servings (serving size: 1/8 of casserole)
Recipe from
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
Stand:
10 Minutes
Nutritional Information
Amount per serving
- Calories: 196
- Fat: 4.9g
- Saturated fat: 2.2g
- Protein: 5.7g
- Carbohydrate: 33.2g
- Cholesterol: 5mg
- Iron: 1.3mg
- Sodium: 329mg
- Calories from fat: 22%
- Fiber: 2.0g
- Calcium: 39mg
Ingredients
- 1 (14 3/4-ounce) can no-salt-added cream-style corn
- 1 (8.5-ounce) package corn muffin mix (such as Jiffy)
- 1 (4.5-ounce) can chopped green chiles
- 1/2 cup egg substitute
- 1/3 cup (1.3 ounces) shredded Monterey Jack cheese with jalapeño peppers
- Cooking spray
Preparation
- Preheat oven to 350°.
- Combine first 5 ingredients; stir just until moist. Pour mixture into a 1-quart baking dish coated with cooking spray.
- Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving.
Mexican Corn Casserole Recipe at a Glance
- COURSE: Casseroles
- CONVENIENCE: Entertaining, Family
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- OCCASION: Thanksgiving
- PUBLICATION: Oxmoor House
More Recipes for Casseroles
-
Mexican Lasagna
Gooseberry Patch -
Chicken-and-Corn Pies With Cornbread Crust
Southern Living -
Chicken Tamale Casserole
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