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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
Directions:View on All Recipes
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 27.3g|
|Saturated Fat 9.4g|
|Total Carbohydrate 29.2g|
|Dietary Fiber 2.8g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|