Mexican Corn Casserole -

1 can whole kernel corn --

15 1/4 oz

1 cam cream-style corn --

14 3/4 oz

1 1/2 cups cornmeal

1 1/4 cups buttermilk

1 cup butter -- melted

2 cans green chiles (4 oz EACH) -- chopped

2 medium onions -- chopped

1 teaspoon baking soda

3 cups cheddar cheese -- shredded

8 ingredients and mix well. Stir in

2 cups cheese. Pour into a greased

13"x

9"x

2" baking dish. Bake, uncovered, at

325 deg for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.