Corn and chili casserole

Ingredients
2 cups whole kernel corn (thawed if using frozen)
1 stick butter, melted
2 eggs
1 cup sour cream
1 cup monterey jack cheese, shredded
1/4 cup cornmeal
4 ounces fresh green chiles, diced

Preheat oven to 350 and grease a 1 qt casserole

Puree one cup of the corn along with the butter and eggs.
Mix the remaining ingredients together, add the puree and blend well.  Pour into the pan and bake (uncovered) for 50 minutes to an hour.

Note:  for some reason this turned out to be not too casserole-like. It had more of the consistency of a crustless quiche, which I rather liked since it could be cut into squares and eaten like cornbread.

Posted by Mike on Tuesday, January 15, 2008 at 09:16 PM
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