Shelly's Recipe

MEXICAN CORN CASSEROLE

Category: Corn

4 eggs
1 (15 oz) can whole kernel corn, drained and cream style corn
1 1/2 cups corn meal
1 1/4 cups buttermilk
1 cup butter, melted
2 (4 oz) cans chopped green chilies
2 medium onions, chopped
1 tsp baking soda
3 cups shredded cheddar cheese, divided

Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9 inch baking dish. Bake, uncovered, at 325 for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with sliced pepper, if desired.