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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I've had this recipe for years, and my family still asks for it all the time. Our son, who is not a big vegetable eater, says it's one of his favorites.Joan Hallford, North Richland Hills, Texas Ingredients:
3 eggs, lightly beaten |
1 cup (8 ounces) sour cream |
1/2 cup cornmeal |
1/2 cup butter, melted |
1 can (8-1/4 ounces) cream-style corn |
1 can (7 ounces) whole kernel corn, drained |
1 can (4 ounces) chopped green chilies |
1 cup cubed monterey jack cheese |
1 cup cubed cheddar cheese |
1/2 teaspoon salt |
1/4 teaspoon worcestershire sauce |
Directions:
1. In a large bowl, combine all ingredient. Transfer to a greased shallow 2-qt. baking dish.
2. Bake, uncovered, at 350° for 45-55 minutes or until a knife insert near the center comes out clean. Let stand for 5-10 minutes before serving. Yield: 6 servings.
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