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