Recipe - Mexican Corn Casserole

4 Eggs
1 cn (15.25 oz) whole kernel
corn, drained
1 cn (14.75 oz) creamstyle corn
1 One half cup Cornmeal
1 One fourth cup Buttermilk
1 cup Butter or margarine; melted
2 cn (4 oz) chopped green chiles
2 md Onion; chopped
1 teaspoon Baking soda
3 cup Cheddar cheese; shredded,
divided
Jalapeno pepper and sweet
red pepper, optional

Beat eggs in a large bowl; add the next eight ingredients and mix well.
Stir in 2 cups cheese. Pour into a greased 13x9x2=inch baking dish. Bake,
uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15
minutes before serving. Garnish with pepper if desired.

Recipe by: Taste of Home August/September '97 Posted to MCRecipe Digest
V1 #701 by The Taillons taillon@access.mountain.net on Jul 31, 1997