2 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 casserole. Bake for 1 hour.

Makes 6 cups.