Name: Thanksgiving Corn Casserole
Ingredients: 1.5 cups cornmeal; 1 teaspoon baking soda; 4 eggs; 2 onions, chopped; 1 (15.25 ounce) can whole kernel corn, drained; 1 (14.75 ounce) can cream-style corn; 1.25 cups buttermilk; 1 cup margarine, melted; 2 (4 ounce) cans chopped green chilies; 3 cups shredded Cheddar cheese, divided

Ingredients

1.5 cups cornmeal
1 teaspoon baking soda
4 eggs
2 onions, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1.25 cups buttermilk
1 cup margarine, melted
2 (4 ounce) cans chopped green chilies
3 cups shredded Cheddar cheese, divided

Steps

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish.
Whisk together cornmeal and baking soda in a small bowl; set aside.
Beat eggs in a large bowl until smooth; stir in onions, whole kernel corn, cream-style corn, buttermilk, melted margarine, and green chiles until well combined. Mix in 2 cups Cheddar cheese and cornmeal mixture until only slight lumps of cornmeal remain; pour into the prepared baking dish.
Bake uncovered in the preheated oven until firm and lightly browned, about 1 hour. Remove casserole from the oven and sprinkle the top with remaining 1 cup Cheddar cheese. Let stand for 15 minutes before serving.