Fiesta Corn Casserole PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 15:46

Missy 1 large egg; beaten 8 oz. sour cream 1 can creamed yellow corn 3 cans Mexican Corn (drained) ½ stick butter 1 cup chopped onion ½ cup chopped bell pepper ¼ cup chopped celery 1 TBS minced garlic ½ cup water... 

  • 1 large egg; beaten
  • 8 oz. sour cream
  • 1 can creamed yellow corn
  • 3 cans Mexican Corn (drained)
  • ½ stick butter
  • 1 cup chopped onion
  • ½ cup chopped bell pepper
  • ¼ cup chopped celery
  • 1 TBS minced garlic
  • ½ cup water chestnuts
  • ½ can chopped chili peppers
  • 1 cup Colby-Jack cheese
  • ½ to 1 box Jiffy cornbread mix (baked according to directions) crumbled
  1. Sauté’ until clear, onions, bell pepper, celery, & garlic in butter
  2. Combine all ingredients into 9”x 12” baking pan
  3. Bake at 350° for 30 minutes

Serves 6