Recipe by DailyInspiration
This recipe appeared in the Eyes of Texas Cookbook. To quote Ms. Wilson (who submitted the recipe), "This baked corn recipe has been to more weddings, wakes, showers, and Sunday School parties than any preacher I know." This recipe has always been a hit at my house! I like to serve it with brisket and baked beans. Enjoy!
Top Review by WiGal
Very good! Easy. I have actually made this twice within one week. First time, I took it to neighbors for Thanksgiving Day potluck and made it without chiles and second time with the chiles. The chiles definitely are perfect here and not too hot and look nice. The second time I reduced butter by half and also subbed in garlic powder instead of garlic salt to get the sodium down a tad. Thank you Nancy for sharing with us.
- 6 tablespoons margarine (or butter)
- 1⁄4 cup yellow cornmeal
- 1 (14 1/2 ounce) can whole kernel corn, drained
- 1 (14 1/2 ounce) can cream-style corn
- 1 (4 ounce) canchopped green chilies (mild)
- 2 eggs, beaten
- 1⁄2 teaspoon garlic salt
- 2 cups grated sharp cheddar cheese