Two-Corn Casserole

• 24 ounces frozen corn, whole kernel
• 45 ounces hominy, drained and rinsed, divided
• 12 teaspoon black pepper, freshly milled
• 12 teaspoon salt
• 12 tablespoons diced green chilies (divided)
• 12 tablespoons sour cream (divided)
• 1 12 cups monterey jack cheese (shredded, divided)
• 9 tablespoons butter (softened and divided)
• cooking spray
• 1 teaspoon dried chervil

1. Spray a tall-sided casserole dish with cooking spray.
2. Layer in 1/3 of the hominy and then 1/3 of the corn.
3. (NOTE: you can use canned corn -- just drain it but don't rinse it).
4. Sprinkle on all the pepper and salt and then 4 tablespoons of the green chilies.
5. Next, add 4 tablespoons of the sour creme and 1/2 of the shredded cheese.
6. Finally, Dot this layer with 3 tablespoons of the butter.
7. 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).
8. 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.
9. Garnish the top by sprinkling on the chervil.
10. Bake the casserole, uncovered, in a pre-heated 350-degree F. oven for 40 minutes.
11. Allow it to stand for just a few minutes prior to serving.

corn, hominy, black pepper, salt, green chilies, sour cream, cheese, butter, cooking spray, chervil

Taken from www.food.com/recipe/two-corn-casserole-183439 (may not work)