- Heat your oven to 400 degress Farenheit (204.444 Celsius).
- Mix the 1st 6 items: corn, corn meal, lard, milk, baking soda, and salt
- In the casserole dish melt the butter and smear it around.
- Add half the batter, half the chilies, half the cheese.
- Bake uncovered for at least 40 minutes. Quit when a plunged knife comes
out clean OR it is starting to burn on the exterior.
- Optionally garnish with tomato slices to cover the top.
|| cream corn||Cans are nearly twice that, so use 1/2|
|| corn meal||(not masa!)|
||melted lard||(butter is not lard, but you can use "crisco" [we did] OR cooking oil)|
|| milk||(Silk or "Almond Breeze" work OK)|
|| salt||(unless you are on a salt free diet)|
|| butter||(or PAM or whatever to help "no stick" to casserole dish)|
||can of chopped chilies||(watch out, they also come in unchopped)|
|| cheese||(or the substitute of your choice)|
| || 1||each|| tomato||(optional)|
- 1 1/2 liter (or quart) casserole dish
- Similar sized mixing bowl
- 2 hot pads for delivery to the table from the oven
- knife (for checking "cooked")
- Serving Spoon
- Spatula (or very large spoon)
Serving is done from the casserole on the table. It is quite hot, so protect
your table service with a trivet; and provide a hot pad to hold the dish still
while dishing out a helpling.
It will surely serve 3.
The cooking time will be longer if a deep rather than shallow casserole is
used. One of the items whose liquid is not in your control is the cream
corn. In the U.S. currently cans are 14 3/4 oz (415 grams). Thus a 1/2
can does not come to 8 oz and will mean less liquid which leads to a shorter
It is not unusual to make two batches at once. The Corn Cake keeps well and
reheats without loss.