Mexican Corn Casserole
| Yield: | 12 Servings |
| Categories: |
| 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 |
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