1 pint Daisy sour cream
16 oz. frozen, whole kernel corn
2 Eggland’s Best eggs, beaten
2 Tbsp. Country Cream butter, melted
1½ – 2 c. cooked pinto beans (or canned, drained and rinsed)
1 c. yellow cornmeal
3-4 c. summer squash, diced (about 1 lb.)
1 tsp. ground cumin
8 oz. Tillamook Monterey Jack cheese, diced small
1 tsp. salt
¼ tsp. ground pepper
¼ c. Jalapeno peppers, diced (optional)

In a large mixing bowl, combine sour cream and eggs. Add butter, cornmeal, cumin, salt, and pepper. Mix well. Add remaining ingredients and mix. Spray a baking pan or casserole dish with vegetable oil spray and fill with mixture. Bake at 350°F for 45 minutes, until golden brown.