Preparation / Directions:
Preheat oven to 350. Butter a 1-quart baking dish, set aside. Rinse chilies and cut in wide strips. Combine corn kernals, cornmeal, butter,sugar, and salt in blender or food processor. Grind until corn is fine. If using a blender, you may have to grind 14 to 12 cup at a time. Layer half the corn mixture in buttered baking dish, Top evenly with all the chili strips. Cover with cheese. Top with remaining corn mixture. Cover with foil, Bake 1 hour.; Heat stewed tomatoes and oregano in a small saucepan. Serve as a sauce with casserole.
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