Corn Casserole with Sausage
This Corn Casserole recipe takes the Jiffy Corn Casserole and gives it a Tex-Mex or Mexican twist to create a Mexican Corn Casserole with sausage, jalapenos, diced tomatoes, and green chiles added to the traditional corn casserole.
- 1/2 pkg pork breakfast sausage , cooked, crumbled, drained
- 1/2 onion , chopped
- 1/4 cup melted butter
- 2 eggs , beaten
- 1 can whole kernel corn , drained
- 1 can creamed corn
- 1 cup sour cream (I use light sour cream)
- 1 can diced tomatoes and chilies , drained
- 1 jalapeño , seeded and chopped
- 1-1/2 cups sharp cheddar cheese , or reduced fat cheese
- 1 8.5-ounce pkg Jiffy Corn Muffin Mix
- salt and pepper to taste
Preheat oven to 350 degrees F. Spray a 9x13 baking dish or 2 quart casserole dish with cooking spray.
In a large skillet over medium heat cook the sausage until no longer pink. Add the chopped onion and cook until onions are soft. Remove from heat. Set aside.
In a large mixing bowl, combine eggs, whole kernel corn, cream style corn, sour cream, and melted butter, diced tomatoes and chilies, cheese, and jalapeños. Add in the drained sausage and onions. Stir in the corn muffin mix until just moistened. Pour into a large baking dish
Bake in a preheated 350 degrees F oven for 45 minutes to an hour; or until an inserted knife comes out clean and the top is golden brown. Let stand for about 5 minutes before serving.
Calories: 324kcal | Carbohydrates: 20g | Protein: 10g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 608mg | Potassium: 412mg | Fiber: 1g | Sugar: 5g | Vitamin A: 680IU | Vitamin C: 11.1mg | Calcium: 114mg | Iron: 1.6mg