Thanksgiving Corn Casserole recipe

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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

Nutrition Info

401.6 calories
carbohydrate: 29.2 g
cholesterol: 92.7 mg
fat: 27.3 g
fiber: 2.8 g
protein: 13.3 g
saturatedFat: 9.4 g
servingSize: -
sodium: 934.8 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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.

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