Baked Corn Ole

Name: Baked Corn Ole
Ingredients: 2 eggs; 1 1/2 cups sour cream; 1 (10 ounce) package frozen corn kernels, thawed (from 3 to 4 ears) or 2 cups fresh corn kernels (from 3 to 4 ears); 1/2 cup fresh white breadcrumbs; 1 (4 ounce) can chopped mild green chilies; 1 teaspoon jalapeno pepper, finely chopped canned (add more if you wish); 1 teaspoon salt; 1/4 teaspoon ground pepper; 8 ounces monterey jack cheese, cut in 3/4 in. cubes; 1/2 cup shredded cheddar cheese (add more if you wish)

10 ingredients

4 steps

Ingredients

2 eggs
1 1/2 cups sour cream
1 (10 ounce) package frozen corn kernels, thawed (from 3 to 4 ears) or 2 cups fresh corn kernels (from 3 to 4 ears)
1/2 cup fresh white breadcrumbs
1 (4 ounce) can chopped mild green chilies
1 teaspoon jalapeno pepper, finely chopped canned (add more if you wish)
1 teaspoon salt
1/4 teaspoon ground pepper
8 ounces monterey jack cheese, cut in 3/4 in. cubes
1/2 cup shredded cheddar cheese (add more if you wish)

Directions

1

Preheat oven to 350. Grease 10 inches quiche dish or 6 cup shallow baking dish.
2

Combine eggs and sour cream in large bowl. Mix corn, bread crumbs, chilies, jalapeno peppers, salt, and pepper. Stir in Monterey Jack cheese. Pour into prepared dish.
3

Bake in preheated oven for 35 to 40 minutes until knife inserted in center comes out clean. Sprinkle with cheddar cheese for last five minutes of baking.
4

Let dish stand on wire rack for 10 minutes. Cut into wedges to serve.