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
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.
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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.
