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Mexican Corn Casserole Recipe

  • 12servings
  • 75minutes
  • 316calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. 1 can (15-1/4 ounces) whole kernel corn, drained

  3. 1 can (14-3/4 ounces) cream-style corn

  4. 1-1/2 cups cornmeal

  5. 1-1/4 cups buttermilk

  6. 1 cup butter, melted

  7. 2 cans (4 ounces each ) chopped green chilies

  8. 2 medium onions, chopped

  9. 1 teaspoon baking soda

  10. 3 cups (12 ounces) shredded cheddar cheese, divided

  11. Jalapeno pepper and sweet red pepper rings, optional

Instructions Jump to Ingredients ↑

  1. Mexican Corn Casserole Recipe photo by Taste of Home Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired. Yield: 12-15 servings.

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