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
2		Chopped green chiles
2		Onion - chopped (medium)
1 teaspoon	5ml	Baking soda
3 cups	438g / 15oz	Cheddar cheese - shredded, divided
		Jalapeno pepper and sweet red pepper - optional

Recipe Instructions

Beat eggs in a large bowl, add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9x2 baking dish.

Bake, uncovered, at 325 for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving.

Garnish with julienne peppers if desired.

Source:
Taste of Home - August/September '97

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