Mexican corn casserole

 
                           Mexican Corn Casserole
 
 Recipe By     : Taste of Home - August/September '97
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    eggs
    1      15.25 oz can  whole kernel corn -- drained
    1      14.75 oz can  cream-style corn
    1 1/2  c             cornmeal
    1 1/4  c             buttermilk
    1      c             butter or margarine -- melted
    2      4 oz cans     chopped green chiles
    2      med           onion -- chopped
    1      tsp           baking soda
    3      c             cheddar cheese -- shredded, divided
                         jalapeno pepper and sweet red pepper -- optional
 
 Beat eggs in a large bowl; add the next eight ingredients and mix well. 
 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.
 
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