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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is from my Mother-in-law, Irene. She was vegetarian most of her life. This was not something I was use to, but learned to love some of her recipes. This recipe is versatile, so add what ever your family likes to this Mexican casserole! We miss you, Mom 1919-2007 Ingredients:
2 cups cream-style corn |
2 cups tomatoes, chopped |
1 (8 ounce) can tomato sauce |
1 1/2 cups pitted black olives |
3/4 cup oil |
1 teaspoon salt |
1 teaspoon cumin |
1 large onion, chopped |
1 green bell pepper, chopped |
1 (4 ounce) can diced green chilies |
3 eggs, beaten |
1 cup milk |
1 cup yellow cornmeal |
Directions:
1. In a large bowl, place everything except the milk, eggs, and cornmeal; boil for 20 minutes, stirring often to prevent sticking.
2. Add the milk, eggs, and cornmeal; mix well.
3. Pour into a large casserole dish.
4. Bake at 325 degrees for 1/2 hour.
5. Serve with salsa.
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