Corn And Cheese Bake
A creamy, cheesy corn bake with green chiles and Monterey Jack, perfect for family dinners or potlucks. The combination of corn, melted cheeses, and a hint of green chile creates a comforting dish that appeals to all ages, offering a balance of richness and slight spice.
Ingredients
- 2 large eggs
- 1 1/2 cups sour cream ⓘ
- 2 cups canned or frozen whole corn kernels, drained ⓘ
- 1 package (8 oz) Monterey Jack cheese, cut into 1/2-inch cubes ⓘ
- 1/2 cup soft bread crumbs ⓘ
- 1 can (4.5 oz) chopped green chiles, drained ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 cup shredded Cheddar cheese ⓘ
Instructions
- Combine eggs and sour cream in a large bowl; stir in corn, Monterey Jack cheese, chopped green chiles, salt, and pepper.
- Pour the mixture into a greased 2-quart baking dish.
- Bake at 350°F for 35 to 45 minutes or until a knife inserted in the center comes out clean.
- Sprinkle shredded Cheddar cheese on top and bake until the cheese melts.
- Let stand for 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
407
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).