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Mexican Corn Casserole

Natural.Foodie's picture
Ingredients
  Onions 1 Cup (16 tbs), minced
  Green peppers 1⁄2 Cup (8 tbs), minced
  Garlic 3 Clove (15 gm), minced
  Water 2 Tablespoon
  Tomatoes 2 Cup (32 tbs), chopped
  Coriander 1⁄4 Cup (4 tbs), minced
  Dried oregano 3⁄4 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Red wine vinegar 2 Teaspoon
  Stock 2 1⁄2 Cup (40 tbs)
  Cornmeal 1 Cup (16 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Corn 2 Cup (32 tbs)
  Low fat monterey jack cheese 1 Cup (16 tbs), shredded
  Mild chili peppers 1⁄2 Cup (8 tbs), chopped
  Scallions 1⁄2 Cup (8 tbs), minced
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Coat a 9-inch pie plate with butter.

MAKING
3) In skillet, heat water and saute the onions, green peppers and garlic, for 5 minutes or until tender.
4) Add the tomatoes, coriander, oregano and cumin.
5) Bring to a boil, cover and simmer for 10 minutes.
6) Remove the lid and cook, stirring, until thick.
7) Add in the vinegar.
8) In a saucepan heat the stock and whisk in the cornmeal and oil.
9) Simmer, stirring constantly, until the mixture bubbles and is very thick, about 15 minutes.
10) Stir in the corn.

FINALIZING
11) Spread the corn tilling in the pie plate and sprinkle with cheese, peppers and scallions.
12) Cove with the remaining corn mixture and top with tomato mixture.
13) Bake for 40 minutes

SERVING
14) Serve hot with a mix salad, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
65 Minutes
Ready In: 
0 Minutes
Servings: 
4

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