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Recipe
Mexican Corn Casserole Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1372g | |
| Calories 2654 | |
| Calories from Fat 1473 | 56% |
| Total Fat 166.17g | 208% |
| Saturated Fat 98.55g | 394% |
| Trans Fat 0.0g | |
| Cholesterol 753mg | 251% |
| Sodium 6004mg | 250% |
| Potassium 2079mg | 59% |
| Total Carbs 192.79g | 51% |
| Dietary Fiber 16.3g | 54% |
| Sugars 25.76g | 17% |
| Protein 118.32g | 189% |
Ingredients Convert Measures
- 2 (10 ounce.) pkg. frzn corn, thawed
- 1/2 c. (1 stick) butter, melted
- 2 Large eggs
- 1 c. lowfat sour cream (jalapeno lowfat sour cream adds extra tang)
- 10 ounce. Monterey Jack cheese, grated
- 1/2 c. yellow cornmeal
- 1 4 ounce. can diced green chilies, liquid removed
- 1 1/2 teaspoon salt
Directions
- Preheat oven to 350 degrees. Grease well a 7 x 11 inch baking dish. Puree 1/2 of corn, butter and Large eggs in blender or possibly food processor. Set aside. Mix remaining 1/2 of corn, lowfat sour cream, cheese, cornmeal, green chilies and salt in medium-size bowl. Add in pureed mix and mix well. Pour into prepared baking dish. Bake, uncovered, at 350 degrees for 50-60 min.
- Suggestion: Browned sausage may be added to make a complete main dish meal.
