Mexican Corn Casserole
By: Anonymous
Published: Tuesday, December 1, 2009 - 2:42am

Ingredients




4 Eggs
1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 1/2 cups Cornmeal
1 1/4 cups Buttermilk
1 cup Butter or margarine, melted
2 can (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<

Preparation

1 Beat eggs in a large bowl; add the next eight ingredients and mix well. 2 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.