This creamy, south-of-the-border-style
corn casserole with mild green chiles is sure to be a hit with
guests and family.
Mexican Corn Casserole
4 large eggs
1 (16-ounce) can whole kernel corn, drained
1 (16-ounce) can cream style corn
1 1/2 cups yellow or white corn meal
1 1/4 cups buttermilk
1 cup butter or margarine, melted
2 (4-ounce) cans diced green chiles
2 medium onions, chopped
1 teaspoon baking soda
3 cups (12 ounces) shredded cheddar cheese - divided use
Bell pepper rings for garnish, optional
- Beat eggs in a large bowl; add the next
8 ingredients and mix well. Stir in 2 cups cheese. Pour into
greased 13 x 9 x 2-inch baking dish.
- Bake, uncovered at 325°F (160°C)
for 1 hour.
- Top with remaining 1 cup cheese and let
set 15 minutes before serving.
Makes 12 servings.
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