*  Exported from  MasterCook  *
 
                           Mexican Corn Casserole
 
 Recipe By     : Taste of Home (Suzy Lewis)
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      whole         eggs
    1      can           whole kernel corn -- 15 1/4 oz
    1      cam           cream-style corn -- 14 3/4 oz
    1 1/2  cups          cornmeal
    1 1/4  cups          buttermilk
    1      cup           butter -- melted
    2      cans          green chiles (4 oz EACH) -- chopped
    2      medium        onions -- chopped
    1      teaspoon      baking soda
    3      cups          cheddar cheese -- shredded
 
 Beat eggs in a large bowl; add the next 8 ingredients and mix well.  Stir in 2 
 cups cheese.  Pour into a greased 13“x9”x2″ baking dish.  Bake, uncovered, at 
 325 deg for 1 hour.  Top with remaining cheese.  Let stand for 15 minutes 
 before serving.  Garnish with peppers if desired.
 
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 NOTES : Taste of Home Magazine aug/sept 1997

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