Mexican Corn Casserole
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
12-15
ingredients
- 4 eggs
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 1 (14 3/4 ounce) can cream-style corn
- 1 1⁄2 cups cornmeal
- 1 1⁄4 cups buttermilk
- 1 cup butter, melted
- 2 (4 ounce) cans chopped green chilies
- 2 medium onions, chopped
- 1 teaspoon baking soda
- 3 cups shredded cheddar cheese, divided
directions
- Beat eggs in a large bowl, add the next eight ingredients and mix well.
- Stir in 2 cups of cheese.
- Pour into a greased 13 in x 9 in x 2 in baking dish and bake uncovered at 325 for 1 hour.
- Top with remaining cheese. Let stand 15 minutes before serving.
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RECIPE SUBMITTED BY
I am a 24 year old college student at UT Martin, where I am studying political science. I have always enjoyed all things governmental. I have a miniature dachshund named Dory,and I absolutely adore her! I am very family-oriented, which is good because I come from a LARGE family! I have strong southern women in my family who have helped me establish a strong core as well, not to mention they are fabulous cooks!