Corn, Chile and Cheese Casserole

Thank you Sandy and Earl for passing this recipe along to us.  They've been making it for years and we've been loving it since we first had it.  It's one of those throw in the ingredients and bake recipes.

Serves 6-8.

1 17-oz can cream-style corn

1 4-oz can diced green chiles

1 4-oz jar diced pimientos, drained

½ cup melted butter

2 eggs, beaten

½ cup cornmeal
1/2 teaspoon salt

1 cup sour cream

2 cups Monterrey Jack cheese, diced (about ½  pound)

Enchilada sauce (optional)

Preheat oven to 375°F.  Lightly grease a 1 ½ quart baking dish. Beat all ingredients in a large bowl and mix thoroughly.  Bake uncovered 40 minutes, until set.  Good made a day in advance too!