Title: Mexican Corn Casserole
Categories: Not Blank
Yield: 12 Servings

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	md	Onion; chopped
1	ts	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.

Posted to MM-Recipes Digest V4 #2 by fatfree-request@fatfree.com on Jul 14, 1997

Recipe by: Taste of Home - August/September '97

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