Mexican Corn Casserole
Yield
servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 15 ¼ | ounces |
corn kernels, canned
|
|
| 14 ¾ | ounces |
creamed corn
|
|
| 1 ½ | cups |
cornmeal
|
|
| 1 ¼ | cups |
buttermilk
|
|
| 1 | cup |
butter
melted |
|
| 8 | ounces |
green chili peppers
canned, chopped |
|
| 2 | medium |
onions
chopped |
|
| 1 | teaspoon |
baking soda
|
|
| 3 | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 440.7 | ml/g |
corn kernels, canned
|
|
| 426.3 | ml/g |
creamed corn
|
|
| 355 | ml |
cornmeal
|
|
| 296 | ml |
buttermilk
|
|
| 237 | ml |
butter
melted |
|
| 231.2 | ml/g |
green chili peppers
canned, chopped |
|
| 2 | medium |
onions
chopped |
|
| 5 | ml |
baking soda
|
|
| 7.1E+2 | ml |
cheddar cheese
shredded |
|
Directions
Beat eggs in a large bowl; add the next 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℉ (160℃) for 1 hour.
Top with remaining cheese.
Let stand for 15 minutes before serving.
Garnish with peppers if desired.
