Mexican Corn Casserole - cooking recipe

Ingredients

4 eggs (beaten)
1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can creamed corn
1 1/2 cups cornmeal
1 1/2 cups buttermilk
1 cup melted butter
8 ounces green chilies, drained
1 large chopped onion
1 teaspoon baking soda
3 cups cheddar cheese or 3 cups Mexican blend cheese

Preparation

Beat all ingredients together except 1 c cheese.
Place in casserole dish, and bake at 325\u00b0 for 1 hour.
Sprinkle remaining cheese on top and serve.