Ingredients:
24 ounces frozen corn, whole kernel
45 ounces hominy, drained and rinsed, divided
1/2 teaspoon black pepper, freshly milled
1/2 teaspoon salt
12 tablespoons diced green chilies ( divided)
12 tablespoons sour cream ( divided)
1 1/2 cups monterey jack cheese ( shredded, divided)
9 tablespoons butter ( softened and divided)
cooking spray
1 teaspoon dried chervil
Directions:
Spray a tall-sided casserole dish with cooking spray. Layer in 1/3 of the hominy and then 1/3 of the corn. (NOTE: you can use canned corn — just drain it but don’t rinse it). Sprinkle on all the pepper and salt and then 4 tablespoons of the green chilies. Next, add 4 tablespoons of the sour creme and 1/2 of the shredded cheese. Finally, Dot this layer with 3 tablespoons of the butter.
Make a second layer with 1/3 of the hominy, 1/3 of the corn, 4 tablespoons of the chilies, 4 tablespoons of sour creme and 3 tablespoons of the butter, (but no cheese or seasonings).
Make a final layer of remaining hominy, corn, chilies, sour creme, cheese, and dotting the cheese on top with the remaining 3 tablespoons of butter. Garnish the top by sprinkling on the chervil.
Bake the casserole, uncovered, in a pre-heated 350-degree F. oven for 40 minutes. Allow it to stand for just a few minutes prior to serving.
Servings: 8
Time preparation: 15 min.
Time total: 55 min.