Corn Casserole - Please see notes at the bottom. Bake 350 for 40 -50 min.
1 1/2 cups creamed corn
1 cup yellow corn meal
1 cup butter (2 sticks)
3/4 cup buttermilk
2 medium onions
2 beaten eggs
1/2 teaspoon baking soda
2 cups sharp cheddar cheese, grated
1 4oz. can green chilies, drained
There were no instructions in the book I used (from New Mexico).
It was served to me the first time in a round casserole dish (like a soufflé dish).
I have used 2 jalapeños in place of the chilies - which were nicely hot, but not overbearing. I used fresh corn soaked in the milk awhile (and more milk than called for) I don't think it's too particular about how you mix it. Grease whatever casserole you use.
When it is "set" and browned some, it is done.
Will dry out if overbaked.
Everyone can adjust their spice/heat levels - or keep it plain.