1 c Yellow cornmeal
14 oz Creamed corn (use good
-brand)
1 c Milk
1 Egg, beaten
1 tb Salad oil
1/2 ts Salt
2 4 oz.cans Old El Paso green
-chilies, cut in half
1 lb Cheddar cheese, medium,
-shredded
-SAUCE-
14 Oz.can Stewed tomatoes,
-drained
1 Green Chili, roasted and cut
-up
1 Onion, medium, chopped
1 lb Velveeta cheese, cut up
1/4 ts Garlic salt
In a medium bowl, mix first six ingredients. Blend well. In 2 quart (2L)
casserole dish, pour 1/3 of batter, layer with 1/3 of the chilies and put
1/3 of the cheese evenly on top. Pour 1/3 of the batter on top of cheese,
add 1/3 of the chilies and 1/3 of the cheese. add remaining batter, chilies
and top with cheese. Bake at 375 F (190C) for 1-11/2 hours or until
done.Test with toothpick – toothpick should come out clean. SAUCE: In a
medium saucepan combine stewed tomatoes, chile, onion, cheese and garlic
salt. Cook over low heat stirring constantly until cheese melts. DO NOT
BOIL!! Pour a little sauce over each serving of bread. Sauce is also good
with ham or hamburger patties.
Yields
1 Servings