Ingredients
- 1 lb stewed tomatoes
- 3 c kernel corn (frozen whole)
- 1 c cheddar cheese (shredded)
- 4 oz green chilis (whole)
- 3/8 c cornmeal (yellow)
- 2 tb butter
- 2 ts sugar
- 1/2 ts salt
- 1/2 ts oregano (dried)
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.