| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | Not, Sent | 12 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 1 | cn | (15.25 oz) whole kernel corn, drained |
| 1 | cn | (14.75 oz) cream-style corn |
| 1 1/2 | c | Cornmeal |
| 1 1/4 | c | Buttermilk |
| 1 | c | Butter or margarine; melted |
| 2 | cn | (4 oz) chopped green chiles |
| 2 | md | Onion; chopped |
| 1 | ts | Baking soda |
| 3 | c | Cheddar cheese; shredded, divided |
| Jalapeno pepper and sweet red pepper, optional |
INSTRUCTIONS
Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9x2=inch baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with pepper if desired. Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest V1 #701 by The Taillons <[email protected]> on Jul 31, 1997
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