Colorful Corn & Cranberry Casserole

This corn casserole combo combines both whole kernel and cream-style corn, plus bacon bits, onion, dried cranberries, green chilies, roasted red peppers, cilantro, jack cheese and Mexican cornbread mix.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 (17 oz.) can cream-style corn
• 1 egg, beaten
• 1 Tablespoon sugar
• 1/2 cup melted butter
• 1/2 cup diced onion
• 1/4 cup real bacon bits (I use ones from a jar)
• 1 cup dried sweetened cranberries
• 1 (7 oz) pkg of Mexican cornbread mix
• 1 cup shredded Monterey Jack cheese
• 1 (4 oz.) can mild green chilies, drained
• 1/2 cup diced roasted red peppers (I use ones from a jar)
• 1/2 cup chopped cilantro

Directions:

Preheat oven to 350 degrees. In large bowl combine corn (thawed, if frozen), creamed corn, egg, sugar, butter, onion, bacon bits & cranberries. Mix well. Add cornbread mix and cheese. Mix well. Fold in green chilies, red peppers and cilantro. Pour into a large, greased 11x14" baking dish and bake for 45 minutes or until golden brown.

Number of Servings: 6-8

Notes from the Cook: This is no ordinary corn casserole. It had sweet cranberries & savory bacon bits with the fresh taste of cilantro added in. This side dish will become a family favorite!