Shirley 's Recipe

Mexican Corn Casserole

Category: Recipes

Serves 12; 335 cal/serving

4 eggs
1 15 1/4 oz can whole kernel corn, drained
1 14 3/4 oz can cream style corn
1 1/2 cups cornmeal
1 1/4 cups buttermild
1 cup butter melted
1 4 oz can chopped green chilies
1 tsp baking soda
3 cups shredded cheddar cheese, divided use
Jalapeno pepper and sweet red pepper rings, optional


Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2 cups of cheese. Pour into a greased 13-9 inch baking dish. Bakek uncovered at 325 for 1 hr. Top with the remaining cheese. Let stand for 15 min before serving. Garnish with peppers if desired.