4 ounces whole green chilies
3 cups frozen whole kernel corn
1/3 cups yellow cornmeal
2 tablespoons butter, melted
2 teaspoons sugar
1/2 teaspoons salt
1 cup shredded cheddar cheese
1 pound can stewed tomatoes
1/2 teaspoons dried oregano
Heat oven to 375 degrees. Butter a 1 quart baking dish, set aside. Rinse chilies and cut into thin strips. Combine corn, cornmeal, butter, sugar and salt in a blender or food processor. Process until corn is fine. Put half of the mixture into the baking dish. Top evenly with all the chili strips. Cover with cheese. Top with remaining corn mixture. Cover w/ foil, bake 1 hour. Heat stewed tomatoes and oregano in a small saucepan. Serve as a sauce with the casserole.
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