Cheesy Mexican Cornbread Casserole

• 1 pound cornbread prepared, cut into 1/2-inch cubes
• 6 eggs
• 1 1/2 cups milk
• 1 cup sour cream
• 1 tablespoon McCormick Chili Powder
• 2 teaspoons McCormick Oregano Leaves
• 1/2 teaspoon McCormick Garlic Powder
• 1/2 teaspoon chili pepper McCormick(R) Chipotle
• 1/2 teaspoon salt
• 2 cups mexican blend cheese shredded, divided
• 14 1/2 ounces diced tomatoes petite, drained
• 8 1/2 ounces whole kernel corn, drained
• 4 ounces green chiles chopped

1. Preheat oven to 350u0b0F. Place cornbread in 13x9-inch baking dish sprayed with no stick cooking spray. Set aside.
2. Beat eggs in large bowl with wire whisk. Add milk, sour cream and seasonings; mix well. Stir in 1 1/2 cups of the cheese, tomatoes, corn and chiles. Gently pour over cornbread. Sprinkle with remaining 1/2 cup cheese.
3. Bake 45 to 55 minutes or until center is set and edges are golden browned. Let stand 5 minutes before serving. Serve with additional sour cream, if desired.

eggs, milk, sour cream, chili powder, oregano, garlic, chili pepper, salt, blend cheese, tomatoes petite, kernel corn, green chiles

Taken from www.yummly.com/recipe/Cheesy-Mexican-Cornbread-Casserole-1329037 (may not work)