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Corn Tamale Casserole
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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