Tuesday, January 15, 2008
Corn and chili casserole
Ingredients
2 cups whole kernel corn (thawed if using frozen)
1 stick butter, melted
2 eggs
1 cup sour cream
1 cup monterey jack cheese, shredded
1/4 cup cornmeal
4 ounces fresh green chiles, diced
Preheat oven to 350 and grease a 1 qt casserole
Puree one cup of the corn along with the butter and eggs.
Mix the remaining ingredients together, add the puree and blend well. Pour into the pan and bake (uncovered) for 50 minutes to an hour.
Note: for some reason this turned out to be not too casserole-like. It had more of the consistency of a crustless quiche, which I rather liked since it could be cut into squares and eaten like cornbread.
Statistics
This page has been viewed 98622 times
Page rendered in 0.2192 seconds
Total Entries: 164
Total Comments: 124
Total Trackbacks: 16
Most Recent Entry: 06/10/2008 08:17 pm
Most Recent Comment on: 03/20/2008 04:21 pm
Total Members: 10
Total Logged in members: 0
Total guests: 3
Total anonymous users: 0
Most Recent Visitor on: 12/01/2008 01:49 pm
The most visitors ever was 272 on 03/05/2007 01:39 pm
