Post by blackcrowheart on Jun 4, 2007 20:18:53 GMT -5
Navajo Cornbake Casserole
Serves: 12
3 15 oz. whole yellow corn
1 cup polenta, cooked
1/2 cup green onions chopped fine
3/4 cup mild green chili chopped (canned or frozen)
2 1/2 cups cheddar cheese
18 large eggs, beaten
2 tsp garlic powder
1/4 tsp red cayenne pepper
1/2 cup sour cream
Paprika
Directions:
The day before serving, prepare casserole: Spray 15x10x2 pyrex baking dish
with PAM. Mix together corn, green onion, polenta, chili and cheese. Arrange
on bottom of baking dish. Mix together remaining ingredients-beaten eggs,
garlic powder, cayenne pepper and sour cream. Pour over casserole. Cover with
plastic wrap and refrigerate overnight. Next morning, heat oven to 350 F. Remove
plastic wrap from baking dish, sprinkle with paprika and bake casserole
45-55 minutes or until set in center. Serve with sauce, if desired.
Sauce:
1/2 cup all-purpose flour
3/4 stick butter
3 cups milk
1 1/2 cup cheddar cheese
Garlic powder
Salt
cayenne pepper
green chili (optional)
1/4 cup cream sherry (optional)
Directions:
Make a roux with mixing flour and butter and cook together. Add milk and
whisk till smooth and mixture starts to thicken. Add cheddar cheese and continue
to whisk. Add garlic powder, salt, cayenne pepper and green chili. Taste
test. Finish with cream sherry. Taste test.
Serves: 12
3 15 oz. whole yellow corn
1 cup polenta, cooked
1/2 cup green onions chopped fine
3/4 cup mild green chili chopped (canned or frozen)
2 1/2 cups cheddar cheese
18 large eggs, beaten
2 tsp garlic powder
1/4 tsp red cayenne pepper
1/2 cup sour cream
Paprika
Directions:
The day before serving, prepare casserole: Spray 15x10x2 pyrex baking dish
with PAM. Mix together corn, green onion, polenta, chili and cheese. Arrange
on bottom of baking dish. Mix together remaining ingredients-beaten eggs,
garlic powder, cayenne pepper and sour cream. Pour over casserole. Cover with
plastic wrap and refrigerate overnight. Next morning, heat oven to 350 F. Remove
plastic wrap from baking dish, sprinkle with paprika and bake casserole
45-55 minutes or until set in center. Serve with sauce, if desired.
Sauce:
1/2 cup all-purpose flour
3/4 stick butter
3 cups milk
1 1/2 cup cheddar cheese
Garlic powder
Salt
cayenne pepper
green chili (optional)
1/4 cup cream sherry (optional)
Directions:
Make a roux with mixing flour and butter and cook together. Add milk and
whisk till smooth and mixture starts to thicken. Add cheddar cheese and continue
to whisk. Add garlic powder, salt, cayenne pepper and green chili. Taste
test. Finish with cream sherry. Taste test.