This is a repost (from Feb 10, 2010) of a great recipe I borrowed from Paula Dean and then modified – I took this to a potluck recently and everyone wanted the recipe. I’m suggesting you try it sometime soon. It’s an easy way to get you green chile fix AND impress your neighbors or co-workers.
Although I’m doing my very best to follow Michael Pollan’s Food Rules (see previous post at http://bit.ly/fYbPsT), there are days, especially when you’ve been up to your arse in alligators, or snow (which is how things are right now in Quay County), when you come home and take something out of the freezer (gypsy stew from the Pink Adobe [see http://bit.ly/ekQIsf for recipe], made last month when I thought it was really cold, not knowing that the arctic blast was yet to come) and need a quick satisfying dish to go with whatever you’re thawing.
And tonight I located just the thing. Dave got the Food Network Favorites cookbook for Christmas and as I was glancing through it yesterday, I saw a recipe, Paula Dean’s Corn Casserole, that looked suspiciously like the perfect funeral dish. I’m pretty sure there are those of you who will cringe at the term “funeral dish,” but what we mean when we say that in Quay County is that a recipe is satisfying and hearty and delicious and fit to take to a pot luck or to a funeral dinner at the Baptist Church after the graveside service. We don’t take our funeral food lightly. We want it to be comforting at the same time that it’s so delicious fifteen of the church ladies ask you for the recipe.
So, although this isn’t totally within the parameters of the new Food Rules, it’s close. I turned it into a New Mexico dish by adding some medium Big Jim green chiles and by changing the cheese from cheddar to a mix of Monterrey jack and cheddar. Try it – it was tasty and perfect for a winter evening, and it’s easy.
Green Chile Corn Casserole (modified from Paula Dean’s original):
1 can whole kernel corn (drained)
1 can cream style corn
1 8 oz pkg corn muffin mix (recommended “Jiffy”)
1 cup sour cream
½ cup butter, melted
½ cup chopped green chile (or more – we like more)
1 cup Monterrey jack/cheddar cheese mix, shredded
Preheat oven to 350. In a large bowl stir together all ingredients except for cheese, then pour into a greased 1 ½ quart casserole dish. Bake until golden brown, about 45 to 50 minutes.
Remove from the oven and top with the cheese. Return the casserole to the oven for 5 to 10 minutes or until the cheese is melted. Let stand for 5 minutes and then serve warm. Or if you can’t wait, dig in.
I have an entire treasure trove of great funeral recipes. They may not be the healthiest dishes on the table, but they’re almost always guaranteed to make you feel better. It’s their job.