Corn and Green Chile Casserole

2 large eggs, beaten
1 cup low-fat sour cream
1/2 cup yellow cornmeal
6 tablespoons butter, melted
1 teaspoon salt
2 cups whole kernel corn, fresh or frozen
8 ounces Monterey jack, cubed or shredded
1 (4 ounce) can diced green chiles

Heat oven to 350 degrees F.

In bowl, mix eggs, sour cream, cornmeal, butter and salt. Stir in corn, cheese and chiles. Turn into a greased 2-quart casserole. Bake for 1 hour. Makes 6 cups.