Corn Custard Mexicana - cooking recipe

Ingredients

2 c. frozen whole kernel corn
1/2 c. butter, melted
2 eggs, beaten
1/2 c. yellow corn meal
1 tsp. salt
1 Tbsp. chopped pimiento
2 Tbsp. chopped celery
1 c. sour cream
1 c. diced Monterey Jack cheese
1 (4 oz.) can green chilies

Preparation

Thaw corn.
Place in large bowl.
Add melted butter, beaten eggs, corn meal, salt, pimiento, celery, sour cream and cheese. Rinse seeds from chilies; chop.
Add to corn mixture and mix well. Pour into buttered casserole (1 1/2 quarts) and bake at 350\u00b0 for 45 to 50 minutes or until set and golden brown.
Makes 6 to 8 servings.