Mexican Corn Casserole
This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 221
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 221
4 large eggs
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 1/2 cups cornmeal
1 1/4 cups buttermilk
1 cup butter, melted
2 cans (4 ounces each) chopped green chiles
2 medium onions, chopped
1 teaspoon baking soda
3 cups shredded cheddar cheese, divided
Optional: Jalapeno pepper and sweet red pepper rings
Directions:
Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.
Source: tasteofhome.com
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
