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

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