Emailed to me by Nelline. Thanks Nelline for all the recipes you sent!
Mexican Corn Casserole
4 eggs
1 can whole kernel corn, drained
1 can cream-style corn
1 ½ cups cornmeal
1 ¼ cups buttermilk
1 cup butter or margarine, melted
2 cand (4 ounces EACH) chopped green chilies
2 medium onions, chopped
1 tsp. Baking soda
3 cups shredded cheddar cheese, divided
Jalapeno pepper and sweet red pepper rings, optional
Beat eggs in large bowl, add the next 8 ingredients and mix well. Stir in 2 cups of cheese. Pour into a greased 9x13 pan. Bake, uncovered, at 325 for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.
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