Mexican Green Corn Tamale Casserole
This Mexican recipe has become a Thanksgiving tradition at our house. The green corn just means it's not dried corn.
1 (4 ounce) cab whole green chiles
3 cups fresh corn kernels or frozen whole kernel 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 F.
Butter a 1 quart baking dish; set aside.
Rinse chiles 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.
Posted by AKBetty.
I usually use chopped green chiles and I have made it without the cheese.