1/4 cup butter
1/2 cup onion, finely chopped
1 poblano pepper, finely chopped
1 pinch salt
2 cloves garlic, minced
1 cup sour cream
1 egg, beaten
1 can (11 ounces) white shoepeg corn, drained
1 can (11 ounces) Mexi-corn
1 can (16 ounces) cream corn
3 cans (4 ounces) diced green chiles
1 cup shredded sharp Cheddar cheese, divided
1 cup shredded pepper jack cheese, divided
1 package (9 ounces) corn muffin mix
Salt and fresh-ground black pepper to taste
Melt butter in saucepan over medium-low heat. Add onion, poblano and salt and sweat until onion is soft and translucent, but not browned. Add garlic and cook for another 2-3 minutes. Set aside and let cool to room temperature.
Preheat oven to 350 degrees. In a large bowl, combine the onion mixture, sour cream, egg, corn, green chiles and 1/2 cup of each cheese. Add the corn muffin mix and stir until moistened. Add salt and pepper to taste.
Pour mixture into greased 2 1/2-quart round casserole dish. Bake for 45 minutes. Remove from oven, top with remaining cheese, then return to oven for another 15 minutes, or until top is well browned.
Serving size: 1 cup. Per serving: 282 calories, 9.8 g protein, 17.1 g fat, 23.8 g carbohydrates, 2.2 g fiber, 396 mg sodium, 66 mg cholesterol
Andy Doughty, Texas Co-op Power Production Designer