Corn Tamale Casserole
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
green chili peppers
whole |
|
| 3 | cups |
corn
whole, frozen |
|
| ⅓ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
green chili peppers
whole |
|
| 7.1E+2 | ml |
corn
whole, frozen |
|
| 79 | ml |
cornmeal
yellow |
|
| 3E+1 | ml |
butter
melted |
|
| 1E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
cheddar cheese
shredded |
|
| 453.6 | g |
tomatoes, stewed, canned
|
|
| 2.5 | ml |
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.
