Title: Corn Tamale Casserole
Categories: Cheese/eggs, Main dish
Yield: 1 Serving

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.

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 on Sep 3,
1997