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Description
For a brunch recipe with the flavors of the Southwest, prepare this casserole of cubed cornbread, eggs, cheese, tomatoes, corn, green chiles and chipotle chili pepper. Photo credit: Eva Kosmas from Adventures in Cooking.
Ingredients
US|METRIC
12 SERVINGS
- 1 lb. cornbread (prepared, cut into 1/2-inch cubes)
- 6 eggs
- 1 1/2 cups milk
- 1 cup sour cream
- 1 Tbsp. McCormick Chili Powder
- 2 tsp. McCormick Oregano Leaves
- 1/2 tsp. McCormick Garlic Powder
- 1/2 tsp. chili pepper (chipotle)
- 1/2 tsp. salt
- 2 cups shredded Mexican blend cheese (divided)
- 14.5 oz. petite diced tomatoes (drained)
- 8.5 oz. whole kernel corn (drained)
- 4 oz. chopped green chiles
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Directions
- Preheat oven to 350°F. Place cornbread in 13x9-inch baking dish sprayed with no stick cooking spray. Set aside.
- Beat eggs in large bowl with wire whisk. Add milk, sour cream and seasonings; mix well. Stir in 1 1/2 cups of the cheese, tomatoes, corn and chiles. Gently pour over cornbread. Sprinkle with remaining 1/2 cup cheese.
- Bake 45 to 55 minutes or until center is set and edges are golden browned. Let stand 5 minutes before serving. Serve with additional sour cream, if desired.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol165mg55% |
Sodium720mg30% |
Potassium340mg10% |
Protein13g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber2g8% |
Sugars6g |
Vitamin A15% |
Vitamin C50% |
Calcium25% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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