Holiday Corn and Cheddar Bake

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

2. 2

   In a small bowl, whisk together the cornmeal and baking soda; set aside.

3. 3

   Beat the eggs in a large bowl until smooth; stir in the onions, whole kernel corn, cream-style corn, buttermilk, melted margarine, and green chiles until well combined. Mix in 2 cups Cheddar cheese and the cornmeal mixture until only small lumps of cornmeal remain; pour into the prepared baking dish.

4. 4

   Bake uncovered in the preheated oven until firm and lightly browned, about 1 hour.

5. 5

   Remove the casserole from the oven and sprinkle the top with the remaining 1 cup Cheddar cheese.

6. 6

   Let stand for 15 minutes before serving.

• Calories 625.78 kcal High
• Protein 16.63 g Good Source
• Carbs 56.19 g Moderate
• Total Fat 37.99 g High
• Saturated Fat 12.55 g High
• Trans Fat 1.95 g High
• Cholesterol 104.25 mg High
• Sodium 693.37 mg High
• Fiber 5.43 g Moderate
• Sugar 20.1 g High
• Added Sugar 0.0 g Low Source
• Calcium 422.44 mg Good Source
• Iron 1.59 mg Low Source
• Potassium 155.65 mg Low Source
• Vitamin A 233.93 mcg_rae Good Source
• Vitamin C 0.93 mg Low Source
• Vitamin D 1.35 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅