Mexican Corn Casserole

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.