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Corn Tamale Casserole

 

11

Yield

4

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, High Fiber
 

Ingredients

4 ounces green chili peppers
whole
3 cups corn
whole, frozen
cup cornmeal
yellow
2 tablespoons butter
melted
2 teaspoons sugar
½ teaspoon salt
1 cup cheddar cheese
shredded
1 pound tomatoes, stewed, canned
½ teaspoon oregano
dried
*

Directions

Heat oven to 375℉ (190℃).

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 with remaining corn mixture.

Cover with foil, bake 1 hour.

Heat stewed tomatoes and oregano in a small saucepan.

Serve as a sauce with the casserole.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 34145% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 850mg 35%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 21%
Sugars g
Protein 26g
Vitamin A 19% Vitamin C 38%
Calcium 26% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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