Corn Casserole

The Best of Bon Appétit 1979 6 servings

2 cups corn
1/2-cup butter, melted
2 eggs
1 cup sour cream, or use 1/2 cup each, sour cream & heavy cream
1 cup diced Monterey Jack cheese (or Pepper Jack cheese)
1/2 cup cornmeal, rough cut adds a nice texture 4 oz. Can diced Green chilies, omit if use Pepper Jack cheese
1 tsp. Salt
Preheat oven to 350°. Generously butter 2 qt. Casserole. Puree 1cup corn with butter and eggs in blender or food processor.
Mix remaining ingredients in medium bowl. Add pureed mixture and blend well. Pour into prepared pan and bake uncovered 45-50 minutes.
This may be prepared a day in advance and reheated before serving. Freezes well, defrost before cooking.
Note: Should you use frozen corn, I have found that it is much easier to defrost the corn prior to placing in the blender