Colorful Corn & Cranberry Casserole This corn casserole combo combines both whole kernel and cream-style corn, plus bacon bits, onion, dried cranberries, green chilies, roasted red peppers, cilantro, jack cheese and Mexican cornbread mix. • Servings:

By á-47040

Ingredients

• 2 2 2 cups Fresh or Frozen Corn Kernels
• 1 1 (17 Oz.) Can 1 (17 Oz.) Can Cream-style Corn
• 1 1 Egg, 1 Egg, beaten
• 1 1 1 Tbsp Sugar
• 1/2 1/2 1/2 cup Melted Butter
• 1/2 1/2 1/2 cup Diced Onion
• 1/4 1/4 1/4 cup Real Bacon Bits, i use ones from a jar
• 1 1 1 cup Dried Sweetened Cranberries
• 1 1 (7 Oz) Pkg 1 (7 Oz) Pkg of Mexican Cornbread Mix
• 1 1 1 cup Shredded Monterey Jack Cheese
• 1 1 (4 Oz.) Can 1 (4 Oz.) Can Mild Green Chilies, drained
• 1/2 1/2 1/2 cup Diced Roasted Red Peppers, i use ones from a jar
• 1/2 1/2 1/2 cup Chopped Cilantro

Preparation

Step 1

Preheat oven to 350 degrees. In large bowl combine corn (thawed, if frozen), creamed corn, egg, sugar, butter, onion, bacon bits & cranberries. Mix well. Add cornbread mix and cheese. Mix well. Fold in green chilies, red peppers and cilantro. Pour into a large, greased 11x14" baking dish and bake for 45 minutes or until golden brown.