Mexican corn casserole - Astray Recipes
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
Ingredients
- 4 Eggs
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1½ cup Cornmeal
- 1¼ cup Buttermilk
- 1 cup Butter or margarine; melted
- 2 cans (4 oz) chopped green chiles
- 2 medium Onion; chopped
- 1 teaspoon Baking soda
- 3 cups Cheddar cheese; shredded, divided
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