Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           4 oz can  whole green chilies
  3               cups  frozen whole kernel corn
     1/3           cup  yellow cornmeal
  2        tablespoons  butter -- melted
  2          teaspoons  sugar
     1/2      teaspoon  salt
  4             ounces  cheddar cheese -- shredded
  1               1 lb  can stewed tomatoes
     1/2      teaspoon  dried leaf oregano

Preparation:

Preheat oven to 350. Butter a 1-quart baking dish, set aside. Rinse chilies and cut in wide strips. Combine corn kernals, cornmeal, butter,sugar, and salt in blender or food processor. Grind until corn is fine. If using a blender, you may have to grind 14 to 12 cup at a time. Layer half the corn mixture in buttered baking dish, Top evenly with all the chili strips. Cover with cheese. Top with remaining corn mixture. Cover with foil, Bake 1 hour.; Heat stewed tomatoes and oregano in a small saucepan. Serve as a sauce with casserole.

Nutritional Information:

323 Calories (kcal); 16g Total Fat; (42% calories from fat); 12g Protein; 37g Carbohydrate; 45mg Cholesterol; 505mg Sodium