Mexican Corn Casserole
photo by *Parsley*
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 4 eggs (beaten)
- 411.06 g can corn, drained
- 411.06 g can creamed corn
- 354.88 ml cornmeal
- 354.88 ml buttermilk
- 236.59 ml melted butter
- 226.79 g green chilies, drained
- 1 large chopped onion
- 4.92 ml baking soda
- 709.77 ml cheddar cheese or 709.77 ml Mexican blend cheese
directions
- Beat all ingredients together except 1 c cheese.
- Place in casserole dish, and bake at 325° for 1 hour.
- Sprinkle remaining cheese on top and serve.
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Reviews
-
I think that the basic recipe ingredient list is wonderful, but I would decrease the amount of butter, drain the corn and green chiles and add pimento or chopped roasted red pepper. I made this recipe exactly as given and it was floating in butter and did not get as firm as it should have. I might make it again but I'll definately change ingredient amounts to make a firmer casserole.