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.
Total TimePrep: 15 min. Bake: 35 min.
- 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
- 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.
Nutrition Facts1 piece: 226 calories, 12g fat (5g saturated fat), 58mg cholesterol, 547mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 8g protein.
Originally published as Cuernavaca Casserole in Country February/March 1990
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