Recipe - Easy Green Corn Tamales In Cazuelas

6 cup Fresh or frozendefrosted
corn kernels (about 10 ears
of fresh corn
Or two 1pound bags of
frozen corn)
One half cup Yellow cornmeal
1 tablespoon Rice flour (up to 2)
2 tablespoon Granulated sugar
1 teaspoon Salt
One half cup Reducedfat sour cream
4 tablespoon Butter; softened
4 Anaheim chilies; roasted and
seeded, or 7ounce can
green chilies, cut
Into 8 strips
6 ounce Asadero or Monterey Jack
cheese, cut into 8 strips
8 Fresh corn husks removed
from corn, rinsed in hot
water or dried corn
Husks soaked in hot water
and drained

NOTE: Throughout Mexico and Central America, tamales are prepared with a
variety of fillings ranging from tender morsels of meats and vegetables
to nuts and raisins and tucked into baked dough carefully wrapped with
banana leaves or dried corn husks.

In the following recipe for Easy Corn Tamales in Cazuelas, sweet corn,
roasted green chilies and Asadero cheese (similar to Monterey Jack) are
baked into a creamy, puddinglike meal. Baking this recipe in a large
ovenproof dish eliminates the need for traditional wrapping.

In a food processor fitted with steel blade or blender, puree corn in two
batches. Pour into large bowl and beat in cornmeal, flour, sugar, salt,
sour cream and butter. (Note: batter should be thick. If the corn batter
seems too runny, add 1 more tablespoon rice flour.)

Grease 8 heatproof ramekins. Divide the batter equally among ramekins. Top
each with one strip of green chili and cheese. Place a husk on top of each
ramekin, pressing lightly. Bake in a preheated 350degree F oven for 30
minutes or until set and golden around the edges. Cool slightly and serve.
Makes 8 servings.

Variation: In a greased 9 by 13inch baking dish, place green chilies and
cheese on bottom and layer all of the corn batter on top and cover with
husks or greased foil.

To prepare this dish in 20 minutes, use prepared corn and green chilies.

Preparation time: 40 minutes Cooking time: 30 to 45 minutes

Nutrition facts per serving: 326 cal., 10 g pro., 175 mg calcium, 35 g
carbo., 18 g fat, 4 g dietary fiber, 44 mg chol., 601 mg sodium.

Recipe from: California Milk Advisory Board

Busted and entered for you by: Bill Webster
Posted to MCRecipe Digest V1 #888 by Bill Webster thelma@pipeline.com on
Nov 07, 1997