corn cazuela

prep time:  tbd
cook time:  45 - 60 minutes
servings:  tbd

dried corn husks
3 pounds corn kernels
1/2 pound butter - at room temperature
3/4 cup cornmeal
1/2 cup sugar
1 teaspoon salt
3 ounces cream cheese
1/2 cup cream
1 cup diced green chilies
1 pound grated jack cheese

1.  soak 10 -12 corn husks and when pliable, line a 2-quart round or 9 x 13 casserole dish.  preheat oven to 350 degrees.

2.  puree all but 2 cups corn kernels in food processor.  blend in cream cheese, butter, and cream.  place in mixing bowl and add the 2 cups of corn, cornmeal, sugar, salt and all but 1 - 1 1/2 cups cheese.

3.  place one-half of the batter in the casserole dish, on top of the husks, and sprinkle with diced green chilies.  top with the remaining batter.  sprinkle the remaining cheese over the top and bake, uncovered, for 45 - 60 minutes until browned and set.

- food of vail

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