4 oz whole green chilis
3 c frozen whole kernel corn
1/3 c yellow cornmeal
2 tb butter; melted
2 ts sugar
1/2 ts salt
1 c shredded cheddar cheese
1 lb can stewed tomatoes
1/2 ts dried oregano
Heat oven to 375. Butter a 1 quart baking dish, set aside. Rinse chilis and cut into thin strips. Combine corn, cornmeal, butter, sugar and salt in a blender or food processor. Process until corn is fine. Put half of the mixture into the baking dish. Top evenly with all the chili strips. Cover with cheese. Top w/ remaining corn mixture. Cover w/ foil, bake 1 hour. Heat stewed tomatoes and oregano in a small saucepan. Serve as a sauce w/ the casserole. Serves 4.