Colorful Corn Cranberry Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 68 |
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This corn casserole combo combines both whole kernel and cream-style corn, plus bacon bits, onion, dried cranberries, green chilies, roasted red peppers, cilantro, jack cheese and Mexican cornbread mix. Ingredients:
2 cups fresh or frozen corn kernels |
1 (17 oz.) can cream-style corn |
1 egg, beaten |
1 tablespoon sugar |
1/2 cup melted butter |
1/2 cup diced onion |
1/4 cup real bacon bits (i use ones from a jar) |
1 cup dried sweetened cranberries |
1 (7 oz) pkg of mexican cornbread mix |
1 cup shredded monterey jack cheese |
1 (4 oz.) can mild green chilies, drained |
1/2 cup diced roasted red peppers (i use ones from a jar) |
1/2 cup chopped cilantro |
Directions:
1. Preheat oven to 350 degrees. In large bowl combine corn (thawed, if frozen), creamed corn, egg, sugar, butter, onion, bacon bits & cranberries. Mix well. Add cornbread mix and cheese. Mix well. Fold in green chilies, red peppers and cilantro. Pour into a large, greased 11x14 baking dish and bake for 45 minutes or until golden brown.
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