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Mexican Corn Casserole

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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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