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Mexican Corn Casserole

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Ingredients
  Canned no salt added cream style corn 14 3⁄4 Ounce (1 can)
  Corn muffin mix 8 1⁄2 Ounce (1 package, such as Jiffy)
  Canned chopped green chilies 4 1⁄2 Ounce (1 can)
  Egg substitute 1⁄4 Cup (4 tbs)
  Shredded monterey jack cheese with japaleno peppers 1 1⁄4 Ounce (1/4 cup)
  Cooking spray 1
Directions

1. Preheat oven to 350°.
2. Combine first 5 ingredients; stir just until moist. Pour mixture into a 1-quart baking dish coated with cooking spray.
3. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Corn
Cook Time: 
55 Minutes

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1464 Calories from Fat 389

% Daily Value*

Total Fat 45 g68.8%

Saturated Fat 16.2 g80.8%

Trans Fat 0 g

Cholesterol 39.9 mg13.3%

Sodium 2935.2 mg122.3%

Total Carbohydrates 255 g84.9%

Dietary Fiber 6.3 g25.3%

Sugars 67.1 g

Protein 35 g70%

Vitamin A 5.9% Vitamin C 84.1%

Calcium 51.5% Iron 16%

*Based on a 2000 Calorie diet

Mexican Corn Casserole Recipe