Corn Casserole
2 (16-1/2-ounce) cans yellow cream-style corn
2 cups (8 ounces) shredded Cheddar cheese
1 (4-ounce) can chopped green chiles, drained
1/2 cup finely chopped onion
1 cup milk
2 large eggs, lightly beaten
1 cup yellow cornmeal
1-1/2 teaspoons garlic salt
1/2 teaspoon baking soda
Combine first six ingredients in a large bowl. Combine cornmeal and remaining ingredients; stir into corn mixture. Pour into a lightly greased 11- x 7- x 1-1/2-inch baking dish.
Bake at 350 degrees for 50 minutes or until a knife inserted in center comes out clean.
Yield: 8 servings.
Joan Littleton
