Ingredients
12
12 servings
- •1 ½ cups cornmeal
- •1 teaspoon baking soda
- •4 eggs
- •1 (15.25 ounce) can whole kernel corn, drained
- •1 (14.75 ounce) can cream-style corn
- •1 ¼ cups buttermilk
- •1 cup margarine, melted
- •2 (4 ounce) cans chopped green chilies
- •2 onions, chopped
- •3 cups shredded Cheddar cheese, divided
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
- Whisk together the cornmeal and baking soda in a small bowl; set aside. Beat the eggs in a mixing bowl; stir in the whole kernel corn, cream-style corn, buttermilk, melted margarine, green chiles, and onion. Stir in the cornmeal mixture and 2 cups of the Cheddar cheese until only slight lumps of cornmeal remain; pour into the prepared baking dish.
- Bake uncovered in the preheated oven until firmed and lightly browned, about 1 hour. Remove from the oven, and sprinkle with the remaining cheese; let stand 15 minutes before serving.
Nutritional Facts
Per 12 servings
- Calories: 402
- Carbohydrate: 29g
- Fat: 27g
- Fiber: 3g
- Protein: 13g
- Sugar: 5g
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