Tamale Corn Casserole (Oamc) - cooking recipe

Ingredients

3 cups cornmeal
8 cups water
6 cups whole kernel corn
2 cups chopped olives
1 cup chopped onion
2 cups tomato sauce
1/2 cup green chili (optional)

Preparation

Add corn meal to boiling water in a large sauce pan.
Cook until thick.
In another saucepan, cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent; if mixture boils down too much, add some water.
In casserole dish, place half of cornmeal. Pour vegetable mixture over this.
Top with remaining cornmeal mixture.
Label, Cover, Freeze.
To serve: Defrost overnight and bake at 350 degrees for 1 hour or until hot and cooked through or place directly into 350\u00b0 oven from freezer and bake 2 hours or until hot and cooked through.