Ingredients
- 475 gr stewed tomatoes
- 450 gr kernel corn (frozen whole)
- 110 gr cheddar cheese (shredded)
- 70 gr green chilis (whole)
- 40 gr cornmeal (yellow)
- 28 gr butter
- 8 gr sugar
- 1 gr salt
- 1 gr oregano (dried)
Heat oven to 375. Butter a 1 litre 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.
