Mexican Corn Casserole - cooking recipe

Ingredients

4 eggs
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 1/2 cups cornmeal
1 1/4 cups buttermilk
1 cup butter, melted
2 (4 ounce) cans chopped green chilies
2 medium onions, chopped
1 teaspoon baking soda
3 cups shredded cheddar cheese, divided

Preparation

Beat eggs in a large bowl, add the next eight ingredients and mix well.
Stir in 2 cups of cheese.
Pour into a greased 13 in x 9 in x 2 in baking dish and bake uncovered at 325 for 1 hour.
Top with remaining cheese. Let stand 15 minutes before serving.