Cheesy Buttermilk Corn Bake - cooking recipe

Ingredients

1 (14 ounce) can canned corn niblets, drained (can use 2 cans if desired)
1 (14 ounce) can cream-style corn
1 cup half-and-half cream or 1 cup milk
1/2 cup buttermilk
2 eggs, beaten
2 -3 tablespoons grated parmesan cheese
1 1/2 cups crushed saltine crackers (Ritz crackers will do also)
1/3 cup pimentos, chopped (or to taste)
salt and pepper
garlic powder (optional)
1/4 cup melted butter
3 cups grated cheddar cheese
1 small green bell pepper (cut into strips)

Preparation

Set oven to 350 degrees.
Butter an 11 x 7-inch or a 9 x 9-inch baking dish (or any size casserole dish large enough to hold the mixture).
In a large bowl, combine corn niblets, milk, buttermilk, eggs, Parmesan cheese, cracker crumbs, pimento, melted butter, salt, pepper, garlic powder (if using) and 1-1/2 cups grated cheddar cheese; mix well to combine.
Transfer to prepared baking dish, sprinkle with green bell pepper strips over top and cover with foil.
Bake for about 40-45 minutes, remove from oven, and uncover.
Top with about 1-1/2 cups grated cheddar cheese, and return to oven (uncovered) to bake for another 15 minutes.
Delicious!