Corn tamale casserole
1 Serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Whole green chilis |
| 3 | cups | Frozen whole kernel corn |
| ⅓ | cup | Yellow cornmeal |
| 2 | tablespoons | Butter; melted |
| 2 | teaspoons | Sugar |
| ½ | teaspoon | Salt |
| 1 | cup | Shredded cheddar cheese |
| 1 | pounds | Can stewed tomatoes |
| ½ | teaspoon | Dried oregano |
Directions
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@...> on Sep 3, 1997