Mexican Corn Casserole
By ksgroves
Rate this recipe
5/5
(1 Votes)
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Ingredients
- 4 eggs
- 1 can (15 1/4 oz) whole kernel corn, drained
- 1 can (14 3/4 oz) cream style corn
- 1 1/2 cups cornmeal
- 1 1/4 cups buttermilk
- 1 cup butter, melted
- 2 cans (4 oz each) chopped green chilies
- 2 medium onions, chopped
- 1 tsp baking soda
- 3 cups (12 oz) shredded cheddar cheese, divided
- Jalapeno pepper and sweet red pepper rings, optional
Details
Preparation
Step 1
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 x 9 x 2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers, if desired.
Yield: 12-15 servings.
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