Mexican Corn Casserole

Name: Mexican Corn Casserole
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 128 grams chopped green chiles; 241 grams package corn muffin mix (such as Jiffy); 118 milliliters egg substitute; 37 grams 1/3 cup shredded Monterey Jack cheese with jalapeño peppers; 418 grams no-salt-added cream-style corn

Mexican Corn Casserole requires about 55 minutes from start to finish. This recipe serves 8. One serving contains 163 calories, 5g of protein, and 5g of fat. It is a very budget friendly recipe for fans of Mexican food. Autumn will be even more special with this recipe. A mixture of monterey jack cheese, corn muffin mix, no-salt-added corn, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a side dish.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine first 5 ingredients; stir just until moist.

Pour mixture into a 1-quart baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Bake at 350 for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

Equipment you will use

Oven

Let stand 10 minutes before serving.

Equipment

Oven

Baking Pan

Ingredients

Servings:

128grams

chopped green chiles 241grams

package corn muffin mix (such as Jiffy)118milliliters

egg substitute 37grams

1/3 cup shredded Monterey Jack cheese with jalapeño peppers 418grams

no-salt-added cream-style corn

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.