Corn and Green Chile Casserole
large eggs, beaten
1 cup low fat sour cream
1/2 cup yellow cornmeal
6 tablespoons butter, melted
1 teaspoon salt
2 cups whole kernel corn, fresh or frozen
8 ounces Monterey jack cheese, cubed or shredded
1 (4 ounce) can diced green chiles
Preheat oven to 350 degrees F.
In a bowl, mix eggs, sour cream, cornmeal, butter and salt.
Stir in corn, cheese and chiles. Turn into a greased 2-quart
Bake for 1 hour.
Makes 6 cups.