Follow these steps for perfect results
eggs
beaten
whole kernel corn
drained
cream-style corn
cornmeal
buttermilk
butter
melted
chopped green chilies
chopped
onions
chopped
baking soda
cheddar cheese
shredded
Preheat oven to 325°F (160°C).
Grease a 13x9x2 inch baking dish.
In a large bowl, beat the eggs.
Add the drained whole kernel corn, cream-style corn, cornmeal, buttermilk, melted butter, chopped green chilies, chopped onions, and baking soda to the beaten eggs.
Mix all ingredients well to combine.
Stir in 2 cups of the shredded cheddar cheese.
Pour the corn mixture into the prepared baking dish.
Bake uncovered for 1 hour.
Remove from oven and top with the remaining 1 cup of shredded cheddar cheese.
Let the casserole stand for 15 minutes before serving.
Expert advice for the best results
Add a can of diced tomatoes for extra flavor.
Use pepper jack cheese for a spicier version.
Mix in some cooked chorizo or ground beef for a heartier dish.
Everything you need to know before you start
10 minutes
Can be assembled 1 day ahead and refrigerated before baking.
Serve warm in a bowl or slice into squares. Garnish with a dollop of sour cream or a sprinkle of chopped cilantro.
Serve as a side dish with grilled chicken or steak.
Serve as a vegetarian main course with a side salad.
Pairs well with the flavors of the casserole.
A lightly oaked Chardonnay will complement the creaminess.
Discover the story behind this recipe
A popular dish in the Southwestern United States, often served at potlucks and family gatherings.
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