Fresh Corn Casserole/Pudding

Fresh Corn Casserole/Pudding

4 ears of fresh corn

1/2 cup butter, melted and cooled
2 eggs beaten slightly

1 cup sour cream
4 ounces melting cheese grated
1/2 cup yellow cornmeal
1/2 cup 1:1 gluten free flour
1 small 4 ounce can green chiles

1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 F. Grease a 7 x 11 inch baking dish.
Remove corn from cob and add half to butter and eggs.
Puree this mixture in a blender.
Add remaining ingredients to other half of corn.
Last stir in creamed corn mixture.

Pour into greased pan and smooth the top.
Bake for 50 to 60 minutes.
Let cool for 10 minutes then cut into squares and serve.
This turned out quite tasty, might even need some spice.