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Mexican Corn Casserole

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Submitted by Rhonda Kay

YIELD

servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

4 4
LARGE LARGE EGGS
15 ¼ 440.7
OUNCES ML/G CORN KERNELS, CANNED
14 ¾ 426.3
OUNCES ML/G CREAMED CORN
1 ½ 355
CUPS ML CORNMEAL
1 ¼ 296
CUPS ML BUTTERMILK
1 237
CUP ML BUTTER
melted
8 231.2
OUNCES ML/G GREEN CHILI PEPPERS
canned, chopped
2 2
MEDIUM MEDIUM ONIONS
chopped
1 5
TEASPOON ML BAKING SODA
3 7.1E+2
CUPS ML CHEDDAR CHEESE
shredded

Directions

Beat eggs in a large bowl; add the next 8 ingredients and mix well.

Stir in 2 cups cheese.

Pour into a greased 13 x 9 x 2 baking dish .

Bake, uncovered, at 325℉ (160℃) for 1 hour.

Top with remaining cheese.

Let stand for 15 minutes before serving.

Garnish with peppers if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 598g (21.1 oz)
Amount per Serving
Calories 1191 63% from fat
 % Daily Value *
Total Fat 83g 127%
Saturated Fat 49g 247%
Trans Fat 0g
Cholesterol 426mg 142%
Sodium 1857mg 77%
Total Carbohydrate 28g 28%
Dietary Fiber 8g 31%
Sugars g
Protein 78g
Vitamin A 56% Vitamin C 37%
Calcium 77% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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