Mexican Corn Casserole

Yields:	8 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	1 hours
	Ready In	1 hours

Ingredients

4	large	eggs
15 1/4	ounces	corn, canned, whole kernels	drained
14 3/4	ounces	creamed corn
1 1/2	cups	cornmeal
1 1/4	cups	buttermilk
1	cup	butter	or margarine, melted
8	ounces	green chili peppers, canned	chopped
2	medium	onion	chopped
1	teaspoon	baking soda
3	cups	cheddar cheese	shredded, divided
1	each	jalapeno pepper
1	each	sweet red bell pepper

Directions

Beat eggs in a large bowl; add the next eight ingredients and mix well.

Stir in 2 cups cheese.

Pour into a greased 13x9x2 inch baking dish.

Bake, uncovered, at 325 degrees F. for 1 hour.

Top with remaining cheese.

Let stand for 15 minutes before serving.

Garnish with pepper if desired.

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Member Review

Shrimp Paesano

Fabulous! Each time I travel to or through San Antonio I eat at Paesano's restaurant and always "shrimp paesano". Was delighted to run across this recipe and vouch that it is the same as is served in the restaurant. Wonderful with pasta, green salad and crusty italian bread!

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