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Thanksgiving Corn Casserole

By: vanceem

"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."

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
1 Hr

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 1/2 cups cornmeal
1 teaspoon baking soda
4 eggs
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 1/4 cups buttermilk
1 cup margarine, melted
2 (4 ounce) cans chopped green chilies
2 onions, chopped
3 cups shredded Cheddar cheese, divided

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.