Cuernavaca Casserole Recipe

5 1
Cuernavaca Casserole Recipe
Cuernavaca Casserole Recipe photo by Taste of Home
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Cuernavaca Casserole Recipe

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5 1
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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

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. Yield: 12 servings.
Originally published as Cuernavaca Casserole in Country February/March 1990, p49

Nutritional Facts

1 piece: 226 calories, 12g fat (5g saturated fat), 58mg cholesterol, 547mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 8g protein.

  • 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
  1. 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. Yield: 12 servings.
Originally published as Cuernavaca Casserole in Country February/March 1990, p49

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