If you like your Corn Bake creamy and cheesy, this is your kind of recipe! Use both frozen corn and cornmeal to make it extra corn-y, too.
What You Need
Original recipe yields 6 servings
1/2 cup chopped onion
2 cloves garlic, minced
4 egg yolk s, lightly beaten
2 cups frozen corn
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup cornmeal
1 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Preheat oven to 400°F. Cook and stir onion and garlic in nonstick skillet sprayed with cooking spray on medium heat until tender.
Mix egg yolks, corn, sour cream and cornmeal in large bowl until well blended. Add onion, garlic and cheese; mix well. Pour into lightly greased 1-qt. baking dish.
Bake 30 min. or until set. Let stand 10 min. before serving.
Save 50 calories and 6 grams of fat per serving by preparing with egg whites, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.
Garnish with cilantro before serving.
Spice it up!
Add 1/2 tsp. chili powder or ground red pepper (cayenne) to egg mixture. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.