Dynasty Corn Pudding

This recipe came from parade magazine and was submitted by linda evans. i haven't made it yet, but it won't be long.

Preheat oven to 350f generously butter a 2 quart rectangular casserole dish.

In a blender or food processor , puree 1 cup corn kernels with melted butter and eggs.

In a large bowl , combine all remaining ingredients , except parmesan cheese.

Add pureed corn and mix well.

Pour into casserole dish , sprinkle with parmesan and baked for 30 minutes , or until puffed and golden.

unsalted butter, fresh corn kernels, eggs, sour cream, monterey jack cheese, cornmeal, whole green chilies, salt, parmesan cheese