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New Mexican Breakfast Corn Casserole

Get a taste of the southwest with this casserole that packs it in. A hearty breakfast made of sausage, chiles, corn, eggs and cheese is sure to give you the energy you need to get through the day.

  • 1 1/2 pound Jimmy Dean sausage
  • 2 pounds frozen corn
  • 6 eggs
  • 1 pouch of cornbread mix
  • 2 cans creamed corn
  • 3 ounces frozen green chiles
  • Pepper
  • Garlic powder
  • Longhorn cheddar cheese (about 2/3 pound)
  • Milk
  1. Fry the sausage. Pour off the grease and spread it on the bottom of a large casserole dish.
  2. Sprinkle one pound of frozen corn kernels over the sausage.
  3. Mix everything else (reserving some grated cheese for the topping) and add milk until it will pour easily. Pour over the top of the corn and sausage.
  4. Sprinkle with more cheese and bake at 350 degrees F until barely set.


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How many people is this supposed to feed? I mean, 2 pounds of corn and 1 1/2 pounds of sausage? That's a lot of food , right there. Yet , when I read the directions, they only use 1 pound of corn. Is this a typo?

I would think a 9x13-inch baking dish would work. As for "barely set," you want the eggs to be set, but not overcooked. Similar to making an omelet or scrambled eggs, not runny - just firm, but not dried out.

What does, "Bake at 350 degrees until barely set mean" ? I would of thought " Until firm or for 25 minutes", or something like that.

What size dish should you use and did you use a regular size cornbread mix or those Jiffy mixes?


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