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Cheesy Double-Corn Bake
Bake: 35 mins at 350°F
Ingredients
- 1 10 ounce package frozen loose-pack whole-kernel corn (2 cups)
- 1 8 3/4 ounce can cream-style corn
- 1 8 1/2 ounce package corn bread mix
- 2 slightly beaten eggs
- 1 4 ounce can chopped green chili peppers, drained
- 1/4 cup butter or margarine, melted
- 1/4 to 1/2 teaspoon ground black pepper
- 1 8 ounce carton dairy sour cream
- 1 cup shredded sharp cheddar cheese (4 ounces)
Directions
1. In a 2-quart rectangular baking dish, combine the frozen corn, cream-style corn, cornbread mix, eggs, chili peppers, butter or margarine, and black pepper. Stir gently until combined.
2. Dollop spoonfuls of sour cream on top of the mixture. Fold in gently. Sprinkle the cheese over the top.
3. Bake*, uncovered, in a 350 degree F oven for about 35 minutes or until a knife inserted near the center comes out clean. Cool slightly and cut into squares. Makes 8 to 10 side-dish servings.
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Variation:
*
To grill, prepare ingredients in mixing bowl and spread in a 9x9x2-inch baking pan. Cover pan with foil. In a covered grill, cook indirectly over medium heat for 1 hour or until knife inserted near center comes out clean. Top with cheese and let stand 5 minutes.
