Cheesy Mexican Corn Bake - PCOS-Friendly Recipe

Servings: 12

Lunch

This Cheesy Mexican Corn Bake is a 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.

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Frequently Asked Questions

Is Cheesy Mexican Corn Bake good for PCOS?

Yes, this Cheesy Mexican Corn Bake recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 12 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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