Thanksgiving Corn Casserole
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Description
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.
Ingredients
- 1 ½ 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 ¼ cups buttermilk
- 1 cup margarine, melted
- 2 (4 ounce) cans chopped green chilies
- 2 onions, chopped
- 3 cups shredded Cheddar cheese, divided
Directions
- 1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
- 2. 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.
- 3. 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.
Nutrition Facts
serving: 12 servings
calories: 401.6 kcal
carbohydrates: 29.2 g
protein: 13.3 g
saturated fat: 9.4 g
cholesterol: 92.7 mg
sodium: 934.8 mg
fiber: 2.8 g
sugar: 5.3 g
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