Recipe by Rick Young
A delicious casserole which can be baked the day before and then reheated and served or served cold on a hot day.
Top Review by Miss Annie
This is a very good recipe. I can't help myself when I see anything green chile. Very easy to put together, and the result was delightful. The sour cream was a good addition to keep it from being too dry. I will use this one again. Thanks for sharing, Rick.
- 2 cups whole kernel corn (from frozen, not canned)
- 1⁄2 cup butter, melted
- 2 eggs, beaten
- 1⁄2 cup yellow cornmeal
- 1 1⁄2 teaspoons salt
- 1 cup sour cream
- 1 cup monterey jack cheese, grated
- 4 ounces green chilies, peeled