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How To make Mexican Corn Casserole

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4 whole eggs
1 can whole kernel corn -- 15 1/4 oz
1 cam cream-style corn

14 3/4 oz
1 1/2 cups cornmeal
1 1/4 cups buttermilk
1 cup butter :

melted
2 cans green chiles (4 oz EACH)

chopped
2 medium onions :

chopped
1 teaspoon baking soda
3 cups cheddar cheese -- shredded
Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13"x9"x2" baking dish. Bake, uncovered, at 325 deg for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.

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