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    Baked Jack Corn

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    2 large eggs -- lightly beaten
    1-1/2 cups sour cream
    2 cups fresh corn kernels
    8 ounces Monterey jack cheese -- cut into 1/2-inch cubes
    1/2 cup soft bread crumbs
    4-1/2 ounces chopped green chiles -- drained
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/2 cup shredded Cheddar cheese

    Combine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients. Pour into a greased 10-inch quiche dish or 2-quart baking dish. Bake, uncovered, at 350 degrees F. for 35 minutes or until a knife inserted in center comes out clean. Sprinkle with Cheddar cheese, and bake 5 more minutes. Let stand 10 minutes before serving. Yield: 6 servings.




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