Mexican Corn Casserole

Ingredients

4 eggs
1 package kernel corn
1 cam cream-style corn
190 gr cornmeal
300 ml buttermilk
230 gr butter melted
2 cans green chiles
2 onions
5 gr baking soda
350 gr cheddar cheese

Instructions

Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13 inchx9 inchx2 inch baking dish. Bake, uncovered, at 325 deg for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.