Recipe for Corn And Green Chile Casserole
Southwestern

CORN AND GREEN CHILE CASSEROLE

    Corn and Green Chile Casserole

    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, cubed or shredded
    1 (4 ounce) can diced green chiles

    Preheat oven to 350 degrees F.

    In 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.