4 whole eggs
1 can whole kernel corn — 15 1/4 oz
1 cam cream-style corn — 14 3/4 oz
1 1/2 cups cornmeal
1 1/4 cups buttermilk
1 cup butter — melted
2 cans green chiles (4 oz EACH) — chopped
2 medium onions — chopped
1 teaspoon baking soda
3 cups cheddar cheese — shredded
Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13″x9″x2″ baking dish. Bake, uncovered, at 325 deg for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.