Mexican Corn Casserole Recipe

• 2 (10 ounce.) pkg. frzn corn, thawed
• 1/2 c. (1 stick) butter, melted
• 2 Large eggs
• 1 c. lowfat sour cream (jalapeno lowfat sour cream adds extra tang)
• 10 ounce. Monterey Jack cheese, grated
• 1/2 c. yellow cornmeal
• 1 4 ounce. can diced green chilies, liquid removed
• 1 1/2 teaspoon salt

1. Preheat oven to 350 degrees.
2. Grease well a 7 x 11 inch baking dish.
3. Puree 1/2 of corn, butter and Large eggs in blender or possibly food processor.
4. Set aside.
5. Mix remaining 1/2 of corn, lowfat sour cream, cheese, cornmeal, green chilies and salt in medium-size bowl.
6. Add in pureed mix and mix well.
7. Pour into prepared baking dish.
8. Bake, uncovered, at 350 degrees for 50-60 min.
9. Suggestion: Browned sausage may be added to make a complete main dish meal.

frzn corn, butter, eggs, sour cream, cheese, yellow cornmeal, green chilies, salt

Taken from cookeatshare.com/recipes/mexican-corn-casserole-58040 (may not work)