Tag: casserole

Mexican Corn Pudding

Over the years friends and family members have given us many cookbooks. We enjoy receiving them and make a point of trying at least one recipe from each gift as soon as practicable. Today we look forward to getting cookbooks as gifts because they inspire us to make something new.

Favorite Foods of Home Economics Teachers-Foreign Foods Edition is one of those books that someone gave us many years ago, and it contains a number of recipes that we still enjoy.

Don’t expect authentic foreign foods from most recipes in this book. They have been tailored to American tastes, which means that most can be enjoyed even if you were brought up thinking that catsup was a spicy sauce or that Swedes ate mostly meatballs.

Here is a side dish that complements meat dishes from south of the border: Mexican Corn Pudding or Pudin de Maiz. We have customized it slightly to suit our taste.

INGREDIENTS:

1 cup yellow cornmeal
1 cup grated medium cheddar cheese
1 tsp. baking powder
1 tsp. salt
1/4 tsp. garlic powder
1 15 or 16 ounce can creamed-style corn
2 large eggs
2 cups milk
1 4 ounce can chopped green chiles
5 T melted butter or bacon grease

PROCEDURE:

Preheat the oven to 350 degrees. Grate the cheese and melt the butter or bacon grease. Grease a two quart casserole.

Mix the cornmeal, baking powder, salt, and garlic powder in a bowl. In a separate small bowl, beat the eggs until lemon yellow, then mix in the milk. Stir the milk and eggs, corn, cheese and chiles into the dry ingredients and mix well.

Then stir in the melted butter or bacon grease and pour the batter into the casserole. Bake for about an hour at 350 degrees. After 50 minutes, test for doneness: A butter knife inserted into the center of the casserole will come out clean when the casserole is done.

NOTE: For a little spicier version, add a finely chopped jalapeno pepper (seeds and membrane removed) to the batter. Inside the front cover of the old cookbook is a note that this recipe goes particularly well with Layered Enchilada Pie.

Layered Enchilada Pie

If you insist on eating only authentic Mexican cooking, you should skip this recipe. But if you are looking for a different kind of casserole, Layered Enchilada Pie is the answer. It is one of the simplest casseroles you can make and it has fewer than 20 grams of carbohydrates per serving. Has a few calories, of course, but all good things do.

It’s really just a hotdish without the noodles and mixed vegetables but with a hint of Mexican cuisine. It will not make the eyes of a Norwegian water, and if you tell the kids that it is like something you had once at their favorite Mexican restaurant, they might eat it without complaining.

It’s from Favorite Foods of Home Economics Teachers-Foreign Foods Edition, an interesting cookbook that someone gave us many years ago, and it contains a number of recipes that we still enjoy.

Next to this recipe Jerri wrote “good!” and our family has enjoyed this version of a south-of-the-border comfort food many times. Here is how to make it.

INGREDIENTS:

1 lb. ground beef
1 medium onion (about 3 inch diameter)
1 clove garlic
2 T butter
1 tsp. salt
1/4 tsp. black pepper
1 T chili powder
3/4 cup chopped black olives
1 8 ounce can or 1 cup fresh tomato sauce
6 corn tortillas
2 cups grated medium cheddar cheese
1/2 cup water

PROCEDURE:

Preheat the oven to 400 degrees.

Peel and chop the onion medium fine and mince the garlic. If the olives are not chopped, do it now and grate the cheese. Melt 1 T butter in a skillet over moderate heat and brown the ground beef, onion and garlic. When the meat is no longer pink, drain any fat and add the salt, pepper, chili powder, olives and tomato sauce. Mix well and remove from heat.

Grease a two quart casserole and put a layer of the meat mixture on the bottom. Place two buttered tortillas on the meat and sprinkle with about 1/3 cup cheese. Repeat layers, ending with the cheese. Add the water. Cover and bake for about 30 minutes.

NOTES: This recipe serves 4 to 6 hungry diners.   Buttermilk corn bread or corn pudding goes well with enchilada pie.