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Creamed Corn and Chile Casserole


2 eggs

1 can chopped mild green Chillies

2 cups fresh corn kernels (or 1 cup corn and one can creamed corn)

1 cup sour cream

1 pound of diced Jack Cheese

1/2 cup or 1 stick of butter, melted & partially cooled

1/2 cup panko crumbs or cornmeal


Place in large bowl cheese and chopped chillies. Take one cup of corn (or the can of creamed corn) and place in food processor and puree until very smooth, add eggs, blend until smooth. Add the melted butter to the food processor and continue to run it for up to 30 sec. You just don't add the butter hot to that mixture or it will curdle. Slowly add melted butter & process until frothy. Do not add hot melted butter to egg mixture of it will curdle. Add to bowl with cheese, chillies, remainder of the corn and fold in panko crumbs. Pour into greased baking dish. Bake at 350 degrees for 1 hour or until browned on top. Remove from oven and let sit until cheese has set. Makes one 8 x 8 square baking dish.

Nutritional Information Per Serving

no nutrition information available