Cheesy Mexican Cornbread Casserole

Cheesy Mexican Cornbread Casserole
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Ingredients
  1. Serves: 12
  2. 1 pound prepared cornbread, cut into 1/2-inch cubes
  3. 6 eggs
  4. 1 1/2 cups milk
  5. 1 cup sour cream
  6. 1 tablespoon McCormick® Chili Powder
  7. 2 teaspoons McCormick® Oregano Leaves
  8. 1/2 teaspoon McCormick® Garlic Powder
  9. 1/2 teaspoon McCormick® Chipotle Chili Pepper
  10. 1/2 teaspoon salt
  11. 2 cups (8 ounces) shredded Mexican blend cheese, divided
  12. 1 can (14 1/2 ounces) petite diced tomatoes, drained
  13. 1 can (8 2/4 ounces) whole kernel corn, drained
  14. 1 can (4 ounces) chopped green chiles
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.
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