Recipe: Mozzarella Corn Bake (using sour cream and chiles, food processor)

MOZZARELLA CORN BAKE

2 cups yellow corn kernels, divided use
2 eggs
1/2 cup yellow cornmeal
1/4 cup milk
1 cup sour cream
1/4 cup melted margarine
1 (4 ounce) can chopped green chilies
8 ounces mozzarella cheese, shredded
1 teaspoon salt

Combine 1 cup corn kernels and eggs in a food processor container. Process until smooth.

Combine cornmeal, milk, sour cream and margarine in a large bowl and mix well. Add the remaining 1 cup corn kernels, green chilies, cheese and salt and mix well. Add egg mixture and mix well. Spoon into a greased 2-quart casserole.

Bake at 350 degrees F for 45 to 60 minutes or until golden brown.

Good with pork tenderloin.

Makes 8 servings.
Source: Beyond Cotton Country by the Junior League of Morgan County