New Mexico Baked Corn

I was given the original recipe from an old friend of my mother’s who lived in New Mexico for many, many years (as did my parents). With a little experimentation, I lightened up the recipe a bit. It’s just under 200 calories per serving, so not exactly “diet” fare, but it’s a great vehicle for sneaking in some extra veggies. I used a can of green beans, but you could use pretty much anything, as the baking time is sufficient to cook even broccoli or carrots. Plus, the creamy cheese and heat of the green chilis help disguise the veggies for those small ones who might be a bit hesitant to chow down otherwise!

This recipe can also be made vegan by using soy cheese and egg replacer instead of the eggs; the creamed corn is sufficient by itself to bind the ingredients for baking.

New Mexico Baked Corn

Yield: 8 servings
Temperature 375 and 325

2 beaten eggs
4 cups cream style corn
3/4 cup cornmeal
3/4 teaspoon garlic salt
1/2 teaspoon baking powder
1/2 cup margarine
1/2 cup chopped green chili*
1/2 pound graded sharp cheddar cheese, low-fat
2 cups canned green beans

*green chili is optional, this amount makes the recipe just slightly spicy, could use more or less to suit your family’s taste!

1. Combine all ingredients in a large mixing bowl. Pour into a greased 2 quart casserole dish.

2. Bake in a 375 degree oven for 45 minutes then lower the temperature to 325 degrees and bake for an addition 30-45 minutes.

Nutrition Facts
Recipe Serves 8 people

Amount per Serving–

Calories 198
Calories from Fat 83

Total Fat 10.63g

Saturated Fat 3g
Monounsaturated Fat 2g
Polyunsaturated Fat 1.5g

Cholesterol 63.75mg

Sodium 619.69mg

Total Carbohydrate 10.66g

Dietary Fiber 1.47g
Sugars 2.97g

Protein 11.53g

Vitamin A 12.5

Vitamin C 2.13
Calcium 1.38
Iron 3.19

Est. Percent of Calories from:
Fat 48.3%
Carbs 21.5%
Protein 23.3%


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