El Corral Restaurant Recipe
16 ounces evaporated milk
1 1/2 pounds cornmeal
3/4 cup butter, softened
3 1/2 tablespoons baking powder
2 tablespoons baking soda
2 teaspoons sugar
dash of salt
36 ounces cream style corn
24 ounces whole kernel corn, drained
33 ounces diced green chiles
2 1/2 pounds shredded Cheddar (for top)
Preheat oven to 325 degrees. Grease 2 (18x12x2-inch) baking pans. Blend first 8 ingredients (milk through salt) in large bowl until thoroughly mixed. Mix in corns and green chiles until well blended. Pour mixture into prepared pans. Sprinkle tops of panned mixture with cheese.
Bake for 1 hour at 325 degrees.