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Mexican Corn Casserole
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |