| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs, Main dish |
1 |
Serving |
INGREDIENTS
| 4 |
oz |
Whole green chilis |
| 3 |
c |
Frozen whole kernel corn |
| 1/3 |
c |
Yellow cornmeal |
| 2 |
tb |
Butter; melted |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
c |
Shredded cheddar cheese |
| 1 |
lb |
Can stewed tomatoes |
| 1/2 |
ts |
Dried oregano |
INSTRUCTIONS
Heat oven to 375. Butter a 1 quart baking dish, set aside. Rinse chilis and
cut into thin strips. Combine corn, cornmeal, butter, sugar and salt in a
blender or food processor. Process until corn is fine. Put half of the
mixture into the baking dish. Top evenly with all the chili strips. Cover
with cheese. Top w/ remaining corn mixture. Cover w/ foil, bake 1 hour.
Heat stewed tomatoes and oregano in a small saucepan. Serve as a sauce w/
the casserole. Serves 4.
NOTES : Tried this the other day, loved it, and had to share! You can layer
in cooked , shredded, chicken, beef, or even pork, to make a full meal.
#13-
Contributor: DReamer701 Preparation Time: 0:00
Posted to EAT-L Digest by Sarah Gruenwald <sitm@EKX.INFI.NET> on Sep 3,
1997
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