Green Corn Tamale Casserole |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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There are no tamales in the dish, but it does incorporate a cornmeal-type polenta with cheese, canned mild green chilies, corn and eggs. Sounds like it would be a great brunch item. Ingredients:
3 eggs, separated |
1 1/2 cups milk, scalded |
1 cup white cornmeal |
3/4 teaspoon salt |
3/4 cup cottage cheese, large curd |
3 tablespoons butter, melted |
1 (17 ounce) can corn (white, cream style) |
1 teaspoon baking powder |
2 (8 ounce) cans mild green chilies, cut into strips |
8 ounces cheese, grated (longhorn or sharp cheddar) |
Directions:
1. Grease a 2-qt. baking dish.
2. Beat egg whites until stiff but not dry.
3. Beat yolks until thick and lemon colored.
4. Stir cornmeal and salt into scalded milk; beating hard. Cook a few seconds over low heat stirring until mixture is the consistency of thick mush.
5. Blend in butter, corn, cottage cheese and finally the baking powder into the cornmeal mixture.
6. Fold in yolks, then whites.
7. Pour into baking dish in layers of batter, grated cheese and chile, last layer being batter.
8. Bake at 375 degrees for 40 minutes or until fluffy and golden brown.
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