Mexican Tres Corn Bake
If you’re looking for an alternative to a cornbread recipe we’ve got one for you. Skip the dry old cornbread and try this corn bake. It’s moist and nearly a full meal with peppers, three types of corn (cornmeal, kernel corn and creamed corn), and meat! Get the cast iron skillet hot and let’s serve it up.
Mexican Tres Corn Bake
Ingredients
- 1 8.5-ounce box Jiffy Corn Muffin Mix
- 1 15-ounce can whole kernel corn, drained
- 1 4.75-ounce can or a heaping 1⁄2 cup creamed corn
- 1/2 cup diced yellow onion
- 3/4 cup diced red bell pepper
- 1 1/2 cups chopped sausage or about 7 oz.
- 1 cup sour cream
- 1 large egg beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded pepper jack or cheddar cheese
Instructions
- Preheat the oven to 350°F. Lightly butter an 8-x-11-inch baking pan or a 10-inch cast iron skillet.
- In a large bowl, combine the Jiffy Mix, kernel corn, and creamed corn.
- Stir in the onion, bell pepper, and sausage. Slowly stir in the sour cream, egg, and salt and pepper.
- Pour half of the mixture into the pan. Sprinkle the cheese evenly over the top and then pour the remaining corn mixture over the cheese.
- Bake for 50 to 60 minutes, or until the dish springs back slightly to the touch and just begins to brown around the edges. To retain the moisture, be careful not to overcook this dish. It will set up a bit more as it cools.
- Remove from the oven and let cool for a few minutes. Serve warm or at room temperature.
Tried this recipe?Let us know how it was!
