“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.” - by vanceem
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 402 cal
- 20%
- Fat
- 27.3 g
- 42%
- Carbs
- 29.2 g
- 9%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"For those of us in this house who like onion/green pepper, this was a fabulous dish! The flavor and texture are wonderful, especially the crispy edges! Not having creamed corn, I pureed a can of who..." See morele corn, drained, and I doubt it made much flavor/texture difference. I will be making this dish again."
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