Ingredients
4 large eggs1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-3/4 ounces) cream-style corn1-1/2 cups cornmeal1-1/4 cups buttermilk1 cup butter, melted2 cans (4 ounces each) chopped green chilies2 medium onions, chopped1 teaspoon baking soda3 cups shredded cheddar cheese, dividedJalapeno pepper and sweet red pepper rings, optional
Preparation
Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-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.
