Corn And Cheddar Cazuela - cooking recipe

Ingredients

5 c. corn kernels
1/3 c. butter, softened
3/4 c. cornmeal
2 Tbsp. sugar
4 oz. cream cheese
1 tsp. salt
1/3 c. cream
1/2 lb. Cheddar cheese, grated
1/4 c. chilies, chopped (Anaheim, jalapeno or poblano)

Preparation

Puree 4 cups corn in food processor.
Beat butter in mixer until fluffy.
Beat in cornmeal, sugar, cream cheese, and salt. Stir in corn puree and 1 cup whole corn.
Blend in cream.
Pour half of mixture in buttered ceramic baking dish.
Sprinkle with half of cheese and chopped chilies.
Pour in rest of mixture and cover with remaining cheese and chilies.
Cover with foil.
Bake one hour at 375\u00b0.
Cook 20 minutes before serving.
Serves 8.