Thanksgiving Corn Casserole |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A great inexpensive side dish for almost any meal! This is one of my favorites. I make it every Thanksgiving as it goes great with turkey. Ingredients:
1 1/2 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 1/4 cups buttermilk |
1 cup margarine, melted |
2 (4 ounce) cans chopped green chilies |
2 onions, chopped |
3 cups shredded cheddar cheese, divided |
Directions:
1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
2. 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.
3. 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.
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