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Ingredients
  • 4 large eggs
  • 1 can (15-¼ ounces) whole kernel corn, drained
  • 1 can (14-¾ ounces) cream-style corn
  • 1-½ cups cornmeal
  • 1-¼ cups buttermilk
  • 1 cup butter, melted
  • 2 cans (4 ounces each) chopped green chiles
  • 2 medium onions, chopped
  • 1 teaspoon baking soda
  • 3 cups shredded cheddar cheese, divided
  • Optional: Jalapeno pepper and sweet red pepper rings
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