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    Mexican Recipes from www.EagleKnights.com

 

 

 

Mexican Corn Casserole

This is a great dish for a pot luck or a big dinner.  Makes enough for 12-15 big servings. 

4 Eggs
1 Can (15 oz) whole Kernel Corn, drained
1 Can (15 oz) Cream Style Corn
1 1/2 cups Cornmeal
1 1/4 cups buttermilk
1 Cup melted butter
2 Cans (4 oz) Chopped Green Chilies
2 Med Onion, chopped
1 teaspoon Baking Soda
3 Cups Shredded Cheddar Cheese, divided

Beat eggs in a large bowl; add the next eight ingredients and mix well.  Stir in 2 cups of Cheese, (I used 2 cups of Chez Whiz here) Pour into greased 13x9 baking dish.   Bake, uncovered at 325 for 1 hour. Top with remaining cheese.  Let stand for 15 minutes before serving.  Garnish with sliced peppers if desired.

 From Taste of Home Magazine