Recipe for Mexican Corn Casserole 
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Yield:
12 Servings
Ingredients:
Amount Ingredient
4 x Eggs
1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1/2 cup Cornmeal
1/4 cup Buttermilk
1 cup Butter or margarine, melted
2 can (4 oz) chopped green chiles
2 med Onion, chopped
1 tsp Baking soda
3 cup Cheddar cheese, shredded, divided
Instructions:
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.

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