Chili And Corn Casserole

• 1 (4 oz.) can California green chilies, diced and drained
• 2 c. drained canned whole kernel corn (16 oz.), reserving liquid drained from can
• 1/2 c. melted butter
• 2 eggs, beaten
• 1/2 c. yellow corn meal
• 1/2 tsp. salt
• 1 c. sour cream
• 1/4 lb. Monterey Jack cheese, diced
• 1/4 lb. Cheddar cheese, diced

1. Whirl the corn in an electric blender with 2 or 3 tablespoons of reserved corn liquid for a few seconds; then add to the chilies in mixing bowl.
2. Add the butter, eggs, corn meal, salt, sour cream and diced cheese and mix all thoroughly.
3. Pour the mixture into a buttered casserole and bake in a preheated 350u0b0 oven for 45 minutes to an hour or until golden brown and firm to the touch. Makes 6 to 8 servings.

california green chilies, kernel corn, butter, eggs, yellow corn meal, salt, sour cream, cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785235 (may not work)