Preheat oven to 350. Grease a 2 quart baking dish. In a blender, purée 1 cup corn, butter and the eggs. Pour into a bowl and blend in remaining corn, the chiles, sour cream, cheese, cornmeal and salt. Spread in dish and bake for 50-60 minutes.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 168 (67%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 174.2mg||54 %|
|Sodium 244.3mg||8 %|
|Potassium 144.3mg||4 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11.3g|
|Protein 9.2g||13 %|
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Calories per serving: 252
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