1 (17 oz.) can corn kernels
1/2 c. (1 stick) butter, melted
2 eggs
1 c. sour cream
1 c. Monterey Jack cheese
1/2 c. cornmeal
1 (4 oz.) can green chilies
1 1/2 tsp. salt

Preheat oven to 350 degrees. Generously butter 2 quart rectangular casserole. Puree 1 cup corn with butter and eggs in blender or food processor. Mix remaining ingredients in medium bowl. Add pureed mixture and blend well. Pour into prepared pan and bake, uncovered 50 to 60 minutes.