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Title:
Recipe: Mexican Corn Casserole
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Chat Room 5-7-2001
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 MSG ID: 314172
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From: Nancy,.SanFran

Mexican Corn Casserole
Recipe By :Taste of Home, August/September, 1997
Yield: 12-15 servings

“This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck.-Laura Kadlec, Maiden Rock, Wisconsin”

4 eggs
1 15 1/4 ounce whole kernel corn, drained
1 14 3/4 ounce cream-style corn
1 1/2 cups cornmeal
1 1/4 cups buttermilk
1 cup butter or margarine -- melted
8 ounces canned chopped green chilies
2 medium onions -- chopped
1 teaspoon baking soda
3 cups shredded cheddar cheese -- divided
jalapeno pepper and sweet red pepper rings -- optional

Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir n 2 cups cheese. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.

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