1 (4 ounce Can) whole green chilies
3 cups fresh corn kernels or frozen whole kernel corn (I use two 12 ounce packages of petite corn)
1/3 cup yellow cornmeal
2 tablespoons butter melted
2 teaspoons sugar
1/2 teaspoon salt
4 ounces Cheddar cheese, shredded (1 cup)
preheat oven to 350º.
Butter a 1 quart baking dish; set aside.
Rinse chilies and cut in wide strips.
Combine corn kernels, cornmeal, butter, sugar, and salt in a blender or food processor.
Grind until corn is fine (I like a few "lumps" left in).
Layer half the corn mixture in buttered dish.
Top evenly with all the Chile strips.
Cover with cheese.
Top with remaining corn mixture.
Cover with foil; bake 1 hour.
I usually use chopped green chiles. I have made it without the cheese.