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Monterey Jack Corn Bake Recipe

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. YIELD:6 servings


  • 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


  • 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.

Nutritional Facts

2/3 cup: 373 calories, 27g fat (16g saturated fat), 159mg cholesterol, 361mg sodium, 15g carbohydrate (5g sugars, 1g fiber), 17g protein.

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