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Mexican Corn Casserole PDF Print E-mail
(22 votes, average 3.64 out of 5)
Sunday, 27 June 2010 00:00

4 eggs, lightly beaten
1 (15¼ oz) can whole kernel corn, drained (I used Del Monte)
1 (14¾ oz) can cream style corn (I used Del Monte)
1½ cups cornmeal
1¼ cups sour cream
1 cup butter, melted
1 (7 oz) can chopped green chilies
1 medium onion, chopped
1 teaspoon baking powder
2 cups cheddar cheese, shredded

Preheat oven to 325°F.
Combine all ingredients in a large bowl.  Mix well. 
Transfer mixture to a greased 9" X 13" pan.  Bake, uncovered for 1 hour.  Let stand 15 minutes before serving.

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