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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck. Laura Kadlec, Maiden Rock, Wisconsin More Mexican Side Dishes Ingredients:
4 eggs |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (14-3/4 ounces) cream-style corn |
1-1/2 cups cornmeal |
1-1/4 cups buttermilk |
1 cup butter, melted |
2 cans (4 ounces each) chopped green chilies |
2 medium onions, chopped |
1 teaspoon baking soda |
3 cups (12 ounces) shredded cheddar cheese, divided |
jalapeno pepper and sweet red pepper rings, optional |
Directions:
1. Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired. Yield: 12-15 servings.
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