Cheesy Mexican Corn Bake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Chili combines with corn and cheese for a one-dish supper that's as warm and filling as it is delicious.
Ingredients
- 2 bags (12 oz each) frozen corn
- 1/2 cup butter or margarine
- 1 cup chopped red bell pepper
- 1/2 cup chopped poblano chiles or green bell pepper
- 1 large onion, chopped (1 cup)
- 2 eggs, beaten
- 1 1/2 cups sour cream
- 3 tablespoons cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 cups shredded Mexican cheese blend (8 oz)
- 1 can (2.8 oz) French-fried onions
Instructions
- Heat oven to 350 °F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
- Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in bell pepper, poblano chiles and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
- In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese blend. Pour into baking dish.
- Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment