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Monterey Jack Corn Bake Recipe

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Whether it's served as a savory side dish at brunch or offered alongside ham at dinnertime, one helping is never enough. My family loves this egg bake.—Donna Nortman, Camillus, New York
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6 servings

Ingredients

  • 2 eggs
  • 1-1/2 cups (12 ounces) sour cream
  • 2 cups fresh or frozen corn, thawed
  • 8 ounces Monterey Jack cheese, cubed
  • 1/2 cup soft bread crumbs
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

2/3 cup equals 373 calories, 27 g fat (16 g saturated fat), 159 mg cholesterol, 361 mg sodium, 15 g carbohydrate, 1 g fiber, 17 g protein.

Directions

  1. In a large bowl, combine eggs and sour cream. Add the corn, Monterey Jack cheese, bread crumbs and pepper; mix well.
  2. Pour into a greased shallow 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheddar cheese; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Monterey Jack Corn Bake in Light & Tasty April/May 2005, p10

Nutritional Facts

2/3 cup equals 373 calories, 27 g fat (16 g saturated fat), 159 mg cholesterol, 361 mg sodium, 15 g carbohydrate, 1 g fiber, 17 g protein.

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