| 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 <taillon@access.mountain.net> on Jul 31, 1997
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