Yum!
On 8/24/2020 10:44 AM, meward1954--- via Cookinginthedark wrote:
Now that we are on the Gringo-Mex theme, here's another casserole that I
used to make at Thanksgiving.
Mexican Corn Casserole
4 eggs, beaten
1 can corn, drained
1 can cream-style corn
1-1/2 cups cornmeal
1-1/4 cups buttermilk
1 cup butter, melted
2 cans (4 ounces each) green chilies, chopped
2 medium onions, chopped
1 teaspoon baking soda
3 cups cheddar cheese, or combination cheddar and Monterey Jack cheese,
shredded, divided
Preheat oven to 325 degrees.
Beat eggs. Ad the next eight ingredients: the two types of corn, cornmeal,
buttermilk, butter, green chilies, chopped onions, and baking soda. Mix
well. Stir in 2 cups of the cheese. Pour into a greased 9 by 13 inch
baking dish. Bake uncovered at 325 for one hour. Top with remaining cheese
and let stand 15 minutes.
Can be garnished with sweet pepper or jalapeno rings if desired. You can
also saute the onions in advance if there are picky eaters who think they
don't like onions.
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