Mexican Corn Casserole
This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck.
— Laura Kadlec, Maiden Rock, Wisconsin
SERVINGS
|
12-15
|
CATEGORY
|
Side Dish
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
60 min.
|
TOTAL
|
75 min.
|
INGREDIENTS
- 4 eggs
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-3/4 ounces) cream-style corn
- 1-1/2 cups cornmeal
- 1-1/4 cups buttermilk
- 1 cup butter or margarine, melted
- 2 cans (4 ounces each) chopped green chilies
- 2 medium onions, chopped
- 1 teaspoon baking soda
- 3 cups (12 ounces) shredded cheddar cheese, divided
- Jalapeno pepper and sweet red pepper rings, 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 13-in. x 9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired. Yield: 12-15 servings.