Mexican Corn Casserole

Looks can be deceiving.  This may look plain and uninteresting.  However, this was one of my favorite things that I have made.  It took a lot of self control not to eat more of it at a time.

I've been only semi recently trying to adapt to a gluten free way of cooking and I've been introduced to many new blogs as result. Book of Yum hosts Adopt a Gluten Free Blogger each month. We get to pick a blogger with gluten free recipes on their blog and highlight one of their recipes.  I chose Easy to Be Gluten Free.  I've already found several recipes I'd like to try! 

I think the only change would be to add another can of chiles, just to take the flavor a notch higher.  This was very filling and I ate these with just a bit of black beans with garlic on the side. Wonderful meal!

Mexican Corn Casserole
Adapted from Easy to be Gluten Free

4 eggs, lightly beaten
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream style corn
1 1/2 cups cornmeal
1 1/4 cups sour cream
1 cup butter, melted
2 (4 oz) cans chopped green chiles
1 medium onion, chopped
1 tsp. baking powder
2 cups cheddar cheese, shredded

Preheat oven to 325.  Combine all ingredients in a large bowl.  Mix well.  Transfer mixture to a greased 9 x 13 in. pan.  Bake, uncovered for an hour and 15 minutes. Check to make sure middle is done, it may need to cook longer. Let stand 15 minutes before serving.

Total calories = 3630 calories
10 servings = 363 calories per serving

One Year Ago...

Cilantro Egg Salad Sandwich


This is linked with:
Ultimate Recipe Swap at Life as Mom
Full Plate Thursday at Miz Helen's Country Cottage
Project Linky at It's A Keeper
Foodie Friday at Designs by Gollum



 Calories calculated from calorieking.com. Some numbers are approximate and rounded.