Chili And Corn Casserole - cooking recipe

Ingredients

1 (4 oz.) can California green chilies, diced and drained
2 c. drained canned whole kernel corn (16 oz.), reserving liquid drained from can
1/2 c. melted butter
2 eggs, beaten
1/2 c. yellow corn meal
1/2 tsp. salt
1 c. sour cream
1/4 lb. Monterey Jack cheese, diced
1/4 lb. Cheddar cheese, diced

Preparation

Whirl the corn in an electric blender with 2 or 3 tablespoons of reserved corn liquid for a few seconds; then add to the chilies in mixing bowl.
Add the butter, eggs, corn meal, salt, sour cream and diced cheese and mix all thoroughly.
Pour the mixture into a buttered casserole and bake in a preheated 350\u00b0 oven for 45 minutes to an hour or until golden brown and firm to the touch. Makes 6 to 8 servings.