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Mexican Corn Casserole

4 Eggs
1 15.25 oz can whole kernel corn, drained
1 14.75 oz can cream-style corn
1 1/2 c Cornmeal
1 1/4 c Buttermilk
1 c Butter or margarine; melted
2 4 oz cans chopped green chiles
2 md Onion; chopped
1 ts Baking soda
3 c Cheddar cheese; shredded, divided
Jalapeno pepper and sweet red pepper, optional


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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