Thanksgiving Corn Casserole

Name: Thanksgiving Corn Casserole
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 296 milliliters buttermilk; 418 grams cream-style corn; 355 milliliters cornmeal; 4 eggs; 227 grams chopped green chilies; 237 milliliters margarine, melted; 2 onions, chopped; 710 milliliters shredded Cheddar cheese, divided; 432 grams whole kernel corn, drained

Need a gluten free main course? Thanksgiving Corn Casserole could be a great recipe to try. This recipe serves 12. One portion of this dish contains approximately 14g of protein, 29g of fat, and a total of 429 calories. If you have chilies, buttermilk, margarine, and a few other ingredients on hand, you can make it. To use up the margarine you could follow this main course with the Peanut Butter Icebox Cookies as a dessert. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

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

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Whole Kernel Corn