Cuernavaca Casserole

Name: Cuernavaca Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings.
Ingredients: 1 cup cornmeal; 1-1/2 teaspoons salt; 1/2 teaspoon baking soda; 2 large eggs, beaten; 1 cup whole milk; 4 drops hot pepper sauce; 1/4 cup vegetable oil; 2 cups cooked rice; 2 cups shredded cheddar cheese; 1 can (8-1/4 ounces) cream-style corn; 1/2 cup chopped onion; 2 tablespoons chopped green chilies

This dish is the perfect complement to any kind of barbecued meat; just add a salad for a complete meal. Leftovers are good served with a chili topping.

Ingredients

1 cup cornmeal
1-1/2 teaspoons salt
1/2 teaspoon baking soda
2 large eggs, beaten
1 cup whole milk
4 drops hot pepper sauce
1/4 cup vegetable oil
2 cups cooked rice
2 cups shredded cheddar cheese
1 can (8-1/4 ounces) cream-style corn
1/2 cup chopped onion
2 tablespoons chopped green chilies

Directions

In small bowl, mix cornmeal, salt and soda. In large bowl, combine the remaining ingredients; blend in cornmeal mixture. Pour into a greased 11x7-in. baking dish. Bake at 350° for 35-40 minutes.