Cheesy Corn Casserole

By BobN

Ingredients

• 3 tablespoons butter or margarine, room temperature
• 8 ounces cream cheese, softened
• 1 1/2 cups herb-flavored cornbread stuffing or crumbled cornbread
• 3 tablespoons diced green onions, including tops
• 1 small jar (4 ounces) diced pimientos or 1/2 large red bell pepper, diced
• 1 fresh or pickled jalapeño, seeded and chopped
• 2 cans (15 ounces each) whole-kernel corn, undrained
• 1 can (14.5 ounces) cream-style corn
• 2 large eggs, slightly beaten
• 1 1/2 cups shredded colby cheese
• 1 cup mozzarella, grated, divided
• Salt and pepper, to taste

Preparation

Step 1

•Preheat oven to 350 degrees. Grease a 13-by-9-inch glass casserole pan; set aside.
•In a large bowl, gently stir together the softened butter or margarine, cream cheese, stuffing or cornbread, green onions, pimientos or red bell pepper, jalapeño, kernel and cream-style corn, and eggs. Add the colby cheese and most of the mozzarella; pour into casserole.
•Bake for 50 minutes, remove from oven and sprinkle with remaining mozzarella. Continue baking for an additional 10 minutes, or until browned.

Servings: 8. Serving size: 1 cup. Per serving: 437 calories, 16 g protein, 26.2 g fat, 32 g carbohydrates, 3.2 g dietary fiber, 664 mg sodium, 6 g sugars, 118 mg cholesterol