Mexican Corn Casserole

* Exported from MasterCook *

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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