2 large eggs, beaten

1 C. low-fat sour cream

1/2 C. yellow cornmeal

6 T. butter, melted

1 tsp. salt

2 C. whole kernel corn, fresh or frozen

8 oz. Monterey jack, cubed or shredded

1 (4 oz.) 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.