Chile corn bake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Yellow cornmeal |
| 1 | cup | Milk |
| 4 | eaches | Eggs |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 2 | packs | (10-oz. each) Frozen corn, thawed and drained |
| 2 | cups | Diced red peppers |
| 1 | can | (4-oz.) ORTEGA diced green chiles or diced jalapenos |
| 2 | cups | Shredded cheddar cheese (4 oz.) |
| x | Sour cream and/or sliced green onions (scallions), for garnish | |
Directions
In medium bowl, mix cornmeal, milk, eggs, baking powder and salt until well blended. Stir in corn, red peppers, chiles and cheese.
Pour into lightly greased 13- x 9- x 2-inch baking pan. Bake at 350 degrees F. for 40 minutes or until firm. Cool slightly. Serve hot topped with sour cream and green onions, if desired.
Nutrition per serving: 213 calories, 7g total fat, 3g saturated fat, 84mg cholesterol, 367mg sodium. From: Ortega Pick a Pepper! Recipe Book Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 11-01-95