Tamale Corn Casserole

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Tamale Corn Casserole

Source: Once a Month Cooking website

 

Serves 10

 

3 c. corn meal

8 c. water

6 cups whole kernel corn

2 c. chopped olives

1 c. chopped onion

2 c. tomato sauce

1/2 c. green chilies (opt.)

 

Boil water. Add corn meal. Cook until the consistency of mush. Cook corn,

olives, onion and chilies in tomato sauce over medium high heat until onion

is transparent. If mixture boils down too much, add water. In casserole

dish, place half of mush. Pour vegetable mixture over this. Top with

remaining corn mush mixture. Cover; freeze. Place directly into 350° oven

from freezer. Bake 2 hours or until hot and cooked through. This is very

good!