Ingredients
2- bags (12 oz each) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
- 1/2
- cup butter or margarine
- 1
- cup chopped red bell pepper
- 1/2
- cup chopped poblano chile 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 blend cheese (8 oz)
- 1
- can (2.8 oz) French-fried onions
- 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
- 2Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
- 3In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish.
- 4Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
From Bettycrocker.com Posted by Mags
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