I love the slightly spiciness of this casserole, which is a moist version of cornbread.
Instead of canned diced chilis, I used fresh chilis because we had a 25 pound box of them roasted yesterday, and this is one of the delicious ways we use them. We freeze most of the roasted chilis and use them all year long.
This makes either a great side dish or a main dish.
1 – 15 Ounce Can of Creamed Corn
1 – 4 Ounce Can of Diced Green Chilis (or 2 or 3 diced fresh or frozen chilis)
2/3 Cup Milk
3/4 Cup Yellow Cornmeal
3/4 Cup Grated Cheese, cheddar or Mexican Mix
2 Eggs, beaten
1 Onion, diced
1 Clove Garlic, minced
Salt and Pepper to Taste
1. Saute the onion and garlic until lightly browned.
I diced freshly roasted green chilis instead of using canned ones.
2. Grease an 8×8 inch casserole dish. Heat oven to 350°.
3. Put creamed corn in the casserole dish. Add all the other ingredients and mix them right in the casserole dish.
4. Sprinkle a little more cheese over the top if desired.
Bake for 45 minutes. Test the center of the casserole with a knife to see if it comes out clean.
We like to bake it until the cheese is toasty brown on top.
by Noreen Doll
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