This creamy, south-of-the-border-stylecorn casserole with mild green chiles is sure to be a hit withguests and family.
Recipe: Mexican Corn Casserole
4 large eggs
1 (16-ounce) can whole kernel corn, drained
1 (16-ounce) can cream style corn
1 1/2 cups yellow or white corn meal
1 1/4 cups buttermilk
1 cup butter or margarine, melted
2 (4-ounce) cans diced green chiles
2 medium onions, chopped
1 teaspoon baking soda
3 cups (12 ounces) shredded cheddar cheese – divided use
Bell pepper rings for garnish, optional
Makes 12 servings.
Mexican Lasagna or Corn Tortilla Casserole – VegetarianIf the Mexican Corn Casserole recipe was useful and interesting, you can share it with your friends or leave a comment.