2 c. fresh or frozen corn kernels
1/2 c. (1 stick) butter, melted
2 eggs
1 c. sour cream
1 c. diced Monterey Jack cheese
1/2 c. cornmeal
1 (4 oz.) can diced 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 mix well. Pour into prepared pan and bake, uncovered, 50 to 60 minutes.