Mexican Corn Casserole

By ksgroves

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

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.