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    BAKED JACK CORN

    BAKED JACK CORN

    2 large eggs
    1-1/2 cups sour cream
    2 cups fresh corn kernels
    1 (8 oz.) Pkg. Monterey Jack cheese, cut into 1/2-inch cubes
    1/2 cup soft breadcrumbs
    1 (4.5 oz.) Can chopped green chiles, drained
    1/2 tsp. Salt
    1/4 tsp. Pepper
    1/2 cup (2 oz.) Shredded Cheddar cheese

    DIRECTIONS:

    Combine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients. Pour into a greased 10-inch quiche dish or 2-quart baking dish.
    Bake at 350° F. for 35 minutes or until a knife inserted in the center comes out clean. Sprinkle with shredded Cheddar cheese, and bake 5 more minutes. Let stand 10 minutes before serving. Yield: 6 servings.
 

 

 

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