Spanish Corn Quiche

Spanish Corn Quiche
Bear Creek Bed and Breakfast Inn

2 cans corn drained (Green Giant Niblets preferably)
1/4 cup butter melted
2 eggs
2 1/2 cups Monterey Jack or cheddar cheese shredded
1 cup sour cream
1/2 cup corn meal
1 teaspoon salt
1/4 teaspoon pepper
1 can mild diced green chilies (4 ounce)

Preheat oven to 350. Generously grease an 8-inch square casserole dish. In blender, puree 1 cup corn, margarine, eggs, salt, and pepper. Set aside. In a large bowl, mix the remaining corn, 2 cups of cheese, sour cream, corn meal, and chilies. Add puree and blend well. Pour into greased dish. Bake at 350 for 50 minutes or until center is set. Top with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with salsa. Serves 9.