Mexican Corn Casserole

Recipe Ingredients

4		Eggs
1		Whole kernel corn - drained
1		Cream-style corn
1 1/2 cups	93g / 3.3oz	Cornmeal
1 1/4 cups	296ml	Buttermilk
1 cup	198g / 7oz	Butter or margarine - melted
8 oz	227g	Canned chopped green chilies
2 oz	56g	Onions - chopped (medium)
1 teaspoon	5ml	Baking soda
3 cups	438g / 15oz	Shredded cheddar cheese - divided
		Jalapeno pepper and sweet red pepper - optional rings

Recipe Instructions

Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir n 2 cups cheese. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325F for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired. Yield: 12-15 servings.

Source:
Taste of Home, August/September, 1997

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.