- ½ cup Frigo® Whole Milk Ricotta Cheese
- ½ cup whole milk
- 2 large eggs
- 2 (8.5-oz) boxes corn muffin mix
- 1 (16-ounce) package Frigo® Fresh Mozzarella Cheese, divided
- 1 cup fresh or frozen corn
- 1 (19-ounce) can enchilada sauce
*Or substitute 1 Red Enchilada Sauce Recipe (https://www.frigocheese.com/en/recipes/red-enchilada-sauce)
- 3 cups cooked, shredded pork
- ½ tablespoon pumpkin pie seasoning
- ½ tablespoon taco seasoning
- 1½ cups fresh or frozen corn
- ½ cup diced white onion
- 1 (7-ounce) can diced green chiles
- 1 (16-ounce) package Frigo® Fresh Mozzarella Cheese, shredded, divided
- ½ cups sliced green onions
- ¼ cup rough chopped fresh cilantro
- Lime wedges
Preheat the oven to 400°F. Lightly grease an 8x13-inch casserole pan with cooking oil.
In a large bowl, whisk together the Frigo® Whole Milk Ricotta Cheese, whole milk and eggs. Stir the cornmeal mix into the wet ingredients until just combined. Then, fold in a cup of the Frigo® Fresh Mozzarella Cheese and 1 cup of corn.
Spoon about 1½–2 cups of the cornbread mixture into the prepared pan and spread it to evenly coat the bottom of the pan with a thin layer.
Then, drizzle 1/2 cup or so of the enchilada sauce over the top of the cornbread base.
In a bowl, stir together the shredded pork, pumpkin pie seasoning, taco seasoning, 1½ cups of corn, onion and green chiles. Spoon it on top of the cornbread base.
Stir 1½ cups of the enchilada sauce with 2 cups of Frigo® Fresh Mozzarella Cheese, and spread it over the shredded pork mixture.
With a rubber spatula, spread the remaining cornbread mixture over the top. Top with any extra enchilada sauce and the remaining Frigo® Fresh Mozzarella Cheese.
Cover with foil and bake for 30 minutes or until cooked and bubbly. Remove the foil, reduce the heat to 350°F and bake uncovered for 20 minutes or until the top is nice and golden brown.
Remove the casserole from the oven and garnish it with the green onions and cilantro. Serve with sliced lime wedges.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.