Post by JJ Judkins on Oct 14, 2010 11:07:58 GMT -6
* Exported from MasterCook *
Mexican Corn Casserole
Recipe By : Taste of Home (Suzy Lewis)
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole eggs
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
Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2
cups cheese. Pour into a greased 13“x9”x2″ 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.
- - - - - - - - - - - - - - - - - -
NOTES :
Taste of Home Magazine
aug/sept 1997
From
www.recipesource.com
--
Julie Morales
Mexican Corn Casserole
Recipe By : Taste of Home (Suzy Lewis)
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole eggs
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
Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2
cups cheese. Pour into a greased 13“x9”x2″ 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.
- - - - - - - - - - - - - - - - - -
NOTES :
Taste of Home Magazine
aug/sept 1997
From
www.recipesource.com
--
Julie Morales