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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


  1. Heat oven to 350 degrees F.
  2. In bowl, mix eggs, sour cream, cornmeal, butter and salt. Stir in corn, cheese and chiles. Turn into a greased 2-quart casserole.
  3. Bake for 1 hour.

Yield: 6 cups

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