Mexican corn casserole

12 Servings

Ingredients

Quantity Ingredient
4 Eggs
1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1½ cup Cornmeal
1¼ cup Buttermilk
1 cup Butter or margarine; melted
2 cans (4 oz) chopped green chiles
2 mediums Onion; chopped
1 teaspoon Baking soda
3 cups Cheddar cheese; shredded, divided
Jalapeno pepper and sweet red pepper, optional

Directions

Beat eggs in a large bowl; add the next eight ingredients and mix well.

Stir in 2 cups cheese. Pour into a greased 13x9x2=inch baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with pepper if desired.

Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest V1 #701 by The Taillons <taillon@...> on Jul 31, 1997

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