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Bolivian Spicy Corn Casserole

2 tb Chopped aji chiles, or substitute yellow wax hot chiles or red serranos
2 tb Vegetable oil
2 cn Cream-style corn
4 Eggs
1 pn Anise seed
Salt, pepper, and sugar to taste
2 tb Raisins
6 tb Flour


Saute the chile in the oil for 5 minutes. In a separate bowl, mix together all remaining ingredients, including the whole eggs. Stir in the chile mixture last. Mix well. Pour the batter in a small casserole dish and bake at 400 degrees F for 1 hour, or until done. Cut into squares immediately and serve on small plates.


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