"You can't go wrong with this creamy side dish (something between cornbread and a soufflé), studded with mild green chiles. It also serves well at brunch or with beans for a light supper. Feel free to add diced ham, a handful of shredded cheese or crumbled, cooked bacon before baking."
2 tablespoons butter, melted, plus more for greasing
1 (16-ounce) package frozen yellow corn, thawed
1 3/4 cup reduced fat milk
1 1/2 cup fine yellow cornmeal
1/2 cup finely chopped yellow onion
2 teaspoons baking powder
1/2 teaspoon salt
3 (4-ounce) cans mild diced green chiles
2 eggs, beaten
Preheat oven to 350°F. Butter a 7×11-inch baking dish; set aside. Transfer 1 cup of the corn to a large bowl and then purée remaining corn in a food processor until almost smooth and add to bowl with whole corn. Stir in melted butter, milk, cornmeal, onion, baking powder, salt, chiles and eggs and transfer to prepared dish. Bake until puffed and golden brown, 45 to 50 minutes.