Thanksgiving Corn Casserole

Ingredients

• 1 teaspoon baking soda 
• 1.3 cups buttermilk 
• 14.8 ounce regular corn cream-style canned
• 1.5 cups cornmeal 
• 4  eggs 
• 8 ounce chilies green chopped canned
• 1 cup butter melted
• 2  onions chopped
• 3 cups cheddar cheese shredded divided
• 15.3 ounce kernel corn whole drained canned

Equipment

• oven
• whisk
• mixing bowl
• baking pan

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.
4. Remove from the oven, and sprinkle with the remaining cheese; let stand 15 minutes before serving.