Green Corn Tamale Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
a wonderful side dish for your mexican dishes or any other dishes ........this is delicious ......... courtesy of sandra lee............... Ingredients:
2- ears of corn with husks........... (or you can substiute with 1 can ( 15 ounces) of low sodium sweet corn drained....) |
1- stick of butter |
1/2- cup masa harina ( tortilla flour) |
1/4- cup evaporated milk |
3- tablespoons yellow cornmeal |
1/2- teaspoon baking powder |
1- can ( 7 ounces) chopped green chiles ( undrained) |
Directions:
1. remove and reserve husks from corn if using them.............
2. with the point of a sharp knife cut through centers of corn kernels to release juices; reserve juices
3. cut kernels from cobs...........
4. line an 8x8 inch glass baking dish or a 9 inch pan with corn husks , allowing husks to extend over rim of dish at least equal to the radius of the dish.........
5. preheat oven to 350 degrees f...................
6. in a food processor , combine butter and tortilla flour...............
7. process until well blended
8. add evaporated milk, cornmeal, and baking powder.......................
9. process just to blend in corn........................
10. transfer to prepared pan fold husks over top of corn mixture
11. place an overproof plate or other weight on top of the husks to hold in place........................
12. bake 45- 50 minutes or until firm...........................
13. cool slightly to serve
14. cut into wedges or just scoop it out with a spoon........
15. serves 6-8
|
|