Mexican Corn Casserole

Mexican Corn Casserole 4 eggs 1 can (15 oz.) whole kernel corn, drained 1 can (15 oz.) cream-style corn 1-1/2 cups cornmeal 1-1/4 cups buttermilk 1 cup butter, melted 2 cans (4 oz. each) chopped green chilies, drained 2 medium onions, chopped (I used 1 large) 1 tsp. baking soda 3 cups shredded Cheddar cheese, divided Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2 cups cheese. Pour into greased 13 x 9 inch pan. Bake, uncovered, at 325º for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Makes 12 to 15 servings.