Thanksgiving Corn Casserole recipe
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Ingredients
- 1 ½ 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 ¼ cups buttermilk 1 cup margarine, melted 2 (4 ounce) cans chopped green chilies 2 onions, chopped 3 cups shredded Cheddar cheese, divided
Nutrition Info
- 401.6 caloriescarbohydrate: 29.2 gcholesterol: 92.7 mgfat: 27.3 gfiber: 2.8 gprotein: 13.3 gsaturatedFat: 9.4 gservingSize: -sodium: 934.8 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Thanksgiving Corn Casserole
Directions
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Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
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.
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.