Tamale Corn Casserole (Oamc)

• 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)

1. Add corn meal to boiling water in a large sauce pan.
2. Cook until thick.
3. 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.
4. In casserole dish, place half of cornmeal. Pour vegetable mixture over this.
5. Top with remaining cornmeal mixture.
6. Label, Cover, Freeze.
7. To serve: Defrost overnight and bake at 350 degrees for 1 hour or until hot and cooked through or place directly into 350u0b0 oven from freezer and bake 2 hours or until hot and cooked through.

cornmeal, water, whole kernel corn, olives, onion, tomato sauce, green chili

Taken from www.food.com/recipe/tamale-corn-casserole-oamc-121327 (may not work)