Mexican Corn Casserole Recipe
Ingredients
| Cream | 1 Can (10oz) | |
| Jiffy corn muffin mix package | 1 | |
| Green chiles | 1 Can (10oz), chopped | |
| Egg substitute | 1/4 Cup (16 tbs) | |
| Shredded monterey jack cheese | 1/4 Cup (16 tbs) | |
| Cooking spray | ||
Directions
1. Preheat oven to 350°.
2. Combine first 5 ingredients; stir just until moist. Pour mixture into a 1-quart baking dish coated with cooking spray.
3. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving
2. Combine first 5 ingredients; stir just until moist. Pour mixture into a 1-quart baking dish coated with cooking spray.
3. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving
Chef
