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Mexican Corn Casserole

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Submitted by Judy

YIELD

8 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

4 4
LARGE LARGE EGGS
15 ¼ 440.7
OUNCES ML/G CORN KERNELS, CANNED
drained
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
or margarine, 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, divided
1 1
EACH EACH JALAPEÑO PEPPER *
1 1

Directions

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

Stir in 2 cups cheese.

Pour into a greased 13×9×2 inch baking dish .

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

Top with remaining cheese.

Let stand for 15 minutes before serving.

Garnish with pepper if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 599 62% from fat
 % Daily Value *
Total Fat 41g 64%
Saturated Fat 25g 124%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 929mg 39%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 17%
Sugars g
Protein 39g
Vitamin A 37% Vitamin C 50%
Calcium 39% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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