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Corn Tamale Casserole

4 oz Whole green chilis
3 c Frozen whole kernel corn
1/3 c Yellow cornmeal
2 tb Butter; melted
2 ts Sugar
1/2 ts Salt
1 c Shredded cheddar cheese
1 lb Can stewed tomatoes
1/2 ts Dried oregano


Heat oven to 375. 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 w/ remaining corn mixture. Cover w/ foil, bake 1 hour. Heat stewed tomatoes and oregano in a small saucepan. Serve as a sauce w/ the casserole. Serves 4.


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