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 Oxmoor House

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

  1. Preheat oven to 350°.
  2. Combine first 5 ingredients; stir just until moist. Pour mixture into a 1-quart baking dish coated with cooking spray.
  3. 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.
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