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This winning recipe was featured in Meet the Chefs Behind the Office Door.
1/4 cup butter
1/2 cup onion, finely chopped
1 poblano pepper, finely chopped
1 pinch salt
2 cloves garlic, minced
1 cup sour cream
1 egg, beaten
1 can (11 ounces) white shoepeg corn, drained
1 can (11 ounces) Mexi-corn
1 can (16 ounces) cream corn
3 cans (4 ounces) diced green chiles
1 cup shredded sharp Cheddar cheese, divided
1 cup shredded pepper jack cheese, divided
1 package (9 ounces) corn muffin mix
Salt and fresh-ground black pepper to taste
Melt butter in saucepan over medium-low heat. Add onion, poblano and salt and sweat until onion is soft and translucent, but not browned. Add garlic and cook for another 2-3 minutes. Set aside and let cool to room temperature.
Preheat oven to 350 degrees. In a large bowl, combine the onion mixture, sour cream, egg, corn, green chiles and 1/2 cup of each cheese. Add the corn muffin mix and stir until moistened. Add salt and pepper to taste.
Pour mixture into greased 2 1/2-quart round casserole dish. Bake for 45 minutes. Remove from oven, top with remaining cheese, then return to oven for another 15 minutes, or until top is well browned.Serving size: 1 cup. Per serving: 282 calories, 9.8 g protein, 17.1 g fat, 23.8 g carbohydrates, 2.2 g fiber, 396 mg sodium, 66 mg cholesterol
Andy Doughty, Texas Co-op Power Production Designer