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    Mexican Corn Casserole II


    Source of Recipe


    by Marsha, from 1998 Taste of Home Annual Recipes

    List of Ingredients




    4 eggs
    1 (15-1/4-ounce) can whole kernel corn -- drained
    1 (14-3/4-ounce) can cream-style corn
    1 1/2 cups cornmeal
    1 1/4 cups buttermilk
    1 cup butter or margarine -- melted
    2 (4-ounce) cans chopped green chilies
    2 medium onions -- chopped
    1 teaspoon baking soda
    3 cups (12-ounces) shredded cheddar cheese -- divided
    Jalapeno pepper and sweet red pepper rings -- optional

    Recipe



    Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups of cheese. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 325' for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.

 

 

 

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