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Corn, Cheese and Chili Bake

Corn, Cheese and Chili Bake

This dish can be prepared three days in advance and stored in a refrigerator.
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Serves 6

  • 3 large eggs
  • 1 cup Pictsweet frozen Yellow Cream Corn, thawed
  • 3 cups Pictsweet frozen Cut Corn
  • 1/2 cup melted butter
  • 1/2 cup yellow cornmeal
  • 1 cup sour cream
  • 4 oz. Monterey Jack cheese, cut into 1/2 inch cubes
  • 1 (4 oz.) can diced green chilies
  • Dash of hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce


Beat eggs in a large bowl. Add remaining ingredients and mix well. Pour mixture into a 9-inch, greased quiche or pie pan. Bake at 350 degrees for 1 hour or until firm in the center. Serve warm.

Nutritional Info

  • Serving Size: Serves 6
  • Calories: 440
  • Total Fat: 26g
  • Cholesterol: 175mg
  • Sodium: 470mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 2g
  • Protein: 13g

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