Mexican Corn Casserole - cooking recipe

Ingredients

4 eggs
1 can (15 1/4-oz.) whole kernel corn, drained
1 can (14 3/4-oz.) cream-style corn
1 1/2 c. cornmeal
1 1/4 c. buttermilk
1 c. butter or margarine, melted
2 cans (4-oz. each) chopped green chilies
2 medium onions, chopped
1 tsp. baking soda
3 c. (12-oz.) shredded cheddar cheese, divided
Jalapeno pepper and sweet red pepper rings (optional)

Preparation

Preheat oven to 325 degrees. 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, for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers, if desired. Yield: 12-15 servings.