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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 corn meal
1 1/4 cups buttermilk
1 cup margarine or butter, melted
2 (4-ounce) cans green chopped chilies
2 medium onions, chopped
1 teaspoon baking soda
3 cups(12 ounces) shredded cheddar cheese, divided
Bell pepper rings for garnish, optional

1. 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.
2. Bake, uncovered at 325*F (160*C) for 1 hour.
3. Top with remaining cheese and let set 15 minutes before serving.

Makes 12 servings.