As promised! Okay this is so easy. SO easy. And if you can, let it cool a bit before you eat it – I burned my tongue!! So delicious. AND gluten free! Way to go MaryJane – another winner!

• 1 1/2 cups fresh or thawed frozen corn, divided
• 2 eggs
• 1/2 cup butter, melted and slightly cooled
• 3/4 cup sour cream
• 1/2 cup sugar
• 1 tsp salt
• 1 4 ounce can diced green chilies (can sub 1/2 cup fresh poblano chile, finely diced)
• 1/2 cup cooked ham, cut into 1/4 inch cubes (optional)
• 1 cup cornmeal ( I used gluten free cornmeal)
• 2/3 cup white rice flour
• 1 T baking powder

1. Preheat oven to 350. Generously butter and 8 x 8 clear glass baking dish. Recipe easily doubled by using a 9 x 13 clear baking dish and doubling the ingredients.
2. Combine 1 cup corn and eggs in a food processor; blend.  Transfer to a large bowl.  Add butter, sour cream, sugar, and salt.  mix thoroughly.  Add remaining 1/2 cup corn, chilies, and ham (optional); mix.
3. In another bowl, combine cornmeal, flour and baking powder
4. Combine wet and dry ingredients; stir until just blended.
5. Transfer mixture to prepared baking dish.  Bake until casserole is puffed in center, golden brown around the edges and a knife inserted in the center comes out clean, about 50 minutes (60 if doubling the recipe)

Here is how to enter to win an autographed copy of Milk Cow Kitchen: Super simple! Leave a comment at the end of this Q &A and the other posts that will follow this week (recipes! YAY!!) and consider yourself entered for each comment. So the more you have to say, the more chances you have to win! This book is beautiful! You will love it! And chock-full of not only information but wonderful recipes for you to try. At the end of this week a winner will be randomly chosen to receive a signed copy of Milk Cow Kitchen! Woot!

You can find out more about MaryJane Butters by visiting:
RaisingJane.org
MaryJanesFarm.org
HeritageJersey.org