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Bolivian Baked Corn

3 ts Crushed red chile
1 tb Flour
1 tb Butter
1 lb Whole kernel corn
2 Eggs; beaten
1 c Monterey Jack or Swiss cheese; grated

Saute the flour and the chile in the butter. Combine the corn and eggs and add to the chile mixture, stirring well. Pour half the corn mixture into a greased casserole dish and cover with half the cheese. Add the remaining corn and top with the remaining cheese. Bake for 45 minutes to 1 hour at 350 F degrees.

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