Mexican Corn

8 ingredients
5 steps

Ingredients

  • 1 (1 lb.) can cream-style corn
  • 1 c. Bisquick mix
  • 1 egg, beaten
  • 2 tsp. melted margarine
  • 2 tsp. sugar (optional)
  • 1/2 c. milk
  • 1 (4 oz.) Ortega chilies, diced
  • 1/2 lb. Jack cheese, thinly sliced

Directions

  1. 1
    In bowl, combine corn, Bisquick mix, egg, butter, sugar and milk and mix well.
  2. 2
    Turn one-half of batter mix into well-greased 8 x 8-inch glass baking dish.
  3. 3
    Cover with chilies then cheese slices on top of chilies.
  4. 4
    Spread remaining batter on top.
  5. 5
    Bake at 400° for about 30 minutes or until brown.

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