bx92Miyzm9HEFkaEhYzly8BCg8g ~Mommy's Moments~: Chile Corn Casserole


Chile Corn Casserole

Perfect as an entrée or side dish, this south-of-the-border corn casserole is just the right balance of sweet and spicy. With a crumbly, corn muffin top and a creamy center, each bite is heavenly.  To keep it low in fat and calories, this recipe goes light on dairy by swapping heavy cream for yogurt. Here's another one that's safe for your freezer, too!

Serves: Prep: 5min Cook: 35min Total: 40min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

•1 package (8 ounces) corn muffin mix
•2 cans (15 1/4 ounces each) cream-style corn
•1 cup plain fat-free yogurt
•1 can (4 1/2 ounces) chopped mild green chiles, drained
•1/4 cup chopped red bell pepper
•3 scallions, thinly sliced
•1 large egg
•2 tablespoons snipped fresh dill

Directions :

Preheat the oven to 350°F. Coat a 9" or 10" cast-iron skillet or 11" x 8" baking pan with cooking spray.

In a large bowl, combine the corn muffin mix, cream-style corn, yogurt, chiles, bell pepper, scallions, egg and dill. Stir well with a wooden spoon until blended. Transfer the batter to the prepared skillet or pan.

Bake for 35 to 40 minutes, or until firm to the touch, lightly browned, and a wooden pick inserted into the center comes out clean. Cool for a few minutes before serving.



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