Thanksgiving Corn Casserole

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

1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
2. 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.
3. Bake uncovered in the preheated oven until firmed and lightly browned, about 1 hour. Remove from the oven, and sprinkle with the remaining cheese; let stand 15 minutes before serving.

cornmeal, baking soda, eggs, whole kernel corn, creamstyle, buttermilk, margarine, green chilies, onions, cheddar cheese

Taken from www.allrecipes.com/recipe/152886/thanksgiving-corn-casserole/ (may not work)