Ingredients Jump to Instructions ↓

  1. 1 4 oz can whole green chilies

  2. 3 cups frozen whole kernel corn

  3. 1/3 cup yellow cornmeal

  4. 2 tablespoons butter -- melted

  5. 2 teaspoons sugar

  6. 1/2 teaspoon salt

  7. 4 ounces cheddar cheese -- shredded

  8. 1 1 lb can stewed tomatoes

  9. 1/2 teaspoon dried leaf oregano

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat oven to 350. Butter a 1-quart baking dish, set aside. Rinse chilies and cut in wide strips. Combine corn kernals, cornmeal, butter,sugar, and salt in blender or food processor. Grind until corn is fine. If using a blender, you may have to grind 1\4 to 1\2 cup at a time. Layer half the corn mixture in buttered baking dish, Top evenly with all the chili strips. Cover with cheese. Top with remaining corn mixture. Cover with foil, Bake 1 hour.; Heat stewed tomatoes and oregano in a small saucepan. Serve as a sauce with casserole.


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