Mexican Corn Casserole Recipe | Recipe Finder

Ingredients

• 4 eggs
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (14-3/4 ounces) cream-style corn
• 1-1/2 cups cornmeal
• 1-1/4 cups buttermilk
• 1 cup butter, melted
• 2 cans (4 ounces each ) chopped green chilies
• 2 medium onions, chopped
• 1 teaspoon baking soda
• 3 cups (12 ounces) shredded cheddar cheese, divided
• Jalapeno pepper and sweet red pepper rings, optional