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Corn and Green Chile Casserole
2
1
1
6
1
2
8
1
large eggs, beaten
cup low fat sour cream
/2 cup yellow cornmeal
tablespoons butter, melted
teaspoon salt
cups whole kernel corn, fresh or frozen
ounces Monterey jack cheese, cubed or shredded
(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.
Corn and Green Chile Casserole
132
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