Cheesy Mexican Cornbread Casserole

Name: Cheesy Mexican Cornbread Casserole
Prep time: 15 min
Cook time: 1 h
Yield: 12
Cuisine: American,
Ingredients: 1 pound prepared cornbread cut into 1/2-inch cubes; 6 eggs; 1 1/2 cups milk; 1 cup sour cream; 1 tbsp McCormick® Chili Powder; 2 tsps McCormick® Oregano Leaves; 1/2 tsp McCormick® Garlic Powder; 1/2 tsp chipotle chili pepper; 1/2 tsp salt; 2 cups (8 oz) shredded Mexican blend cheese divided; 1 can (14 1/2 oz) petite diced tomatoes drained; 1 can (8 2/4 oz) whole kernel corn drained; 1 can (4 oz) chopped green chiles

For a brunch recipe with the flavors of the Southwest, prepare this casserole of cubed cornbread, eggs, cheese, tomatoes, corn, green chiles and chipotle chili pepper. Photo credit: Eva Kosmas from Adventures in Cooking.

15m

PREP TIME

1hr

COOK TIME

275

CALORIES

13

INGREDIENTS

Servings: 12

Ingredients

1 pound prepared cornbread, cut into 1/2-inch cubes
6 eggs
1 1/2 cups milk
1 cup sour cream
1 tablespoon McCormick® Chili Powder
2 teaspoons McCormick® Oregano Leaves
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Chipotle Chili Pepper
1/2 teaspoon salt
2 cups (8 ounces) shredded Mexican blend cheese, divided
1 can (14 1/2 ounces) petite diced tomatoes, drained
1 can (8 2/4 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chiles

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Place cornbread in 13x9-inch baking dish sprayed with no stick cooking spray. Set aside.
2 Beat eggs in large bowl with wire whisk. Add milk, sour cream and seasonings; mix well. Stir in 1 1/2 cups of the cheese, tomatoes, corn and chiles. Gently pour over cornbread. Sprinkle with remaining 1/2 cup cheese.
3 Bake 45 to 55 minutes or until center is set and edges are golden browned. Let stand 5 minutes before serving. Serve with additional sour cream, if desired.