delightfully satisfying! What else is there to say when fresh lemon, mango, and kiwi are combined with fluffy, chilled cream cheese and placed on top of a delicious, salty, sweet pretzel crust? It always leaves with a suddenness. Perfect for BBQs, special occasions, team building activities, or simply a nice treat with a hot cup of tea. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 2 (11 ounce) cans whole kernel corn
- 1 (11 ounce) can cream-style corn
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (8.5 ounce) package dry corn muffin mix
- 1 (8 ounce) container sour cream
- 1 cup shredded Cheddar cheese
- 1 small onion, diced
- 1 large egg
- 2 teaspoons salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
- Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
- Bake in the preheated oven until firm in the center, about 50 minutes.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 951 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was delish. Made it for Thanksgiving instead of the usual cornbread casserole and it turned out to be a great decision. Will make again.