Don’t take it personally but you kind of suck as a day. On Friday we are all like TGIF euphoric at the anticipation of escaping from work for two whole days. Whoot!
My day off is finally here and I find is that there is an alarming pile of dishes in the kitchen sink, 3 baskets of laundry, 2 hungry man cubs clamouring for food, a living room full of un-put away toys and to do lists a mile long.
Friday you’re such a tease but Saturday you are just plain lame.
My only hope is that when I open the freezer I will find that I did not hallucinate making that chili corn casserole last weekend and all I have to do for lunch is pop it in the oven until it gets warm and bubbly.
Now there are even more dirty dishes in the sink.
Still things sort of worked out. The casserole is gone. It was amazing. So Saturday maybe you aren’t so terribly bad after all. May I ask that next week when I open the freezer there will be lasagna?
That would be awesome sauce.
Right this casserole is two parts. It's basically Felix's Corn Pie with a saucy chili on top. I am loath to tell anyone how to make their chili as I am sure you all have your preferred method. So all you get is the recipe for corn pie. I have laundry and toys to pack away remember.
The meat can easily omitted or swapped out with soya for a meatless version.
Most recipes for this sort of thing use polenta or cornbread which can be sometimes dry. Not so this pie. I promise you the smell of the corn pie layer alone might be your undoing.
The original recipe which can be found here.
I doubled the amounts for a larger pie. Serves 8
2 eggs (slightly beaten)
2 cans whole kernel corn
1 tsp salt
1 tsp black pepper
1 cup cornmeal
1/2 cup butter
1/2 cup butter
4 Trinidad pimento peppers (optional)
2 large onions
1 large sweet pepper (diced)
2 cups evaporated milk
Drain the two cans of corn and reserve the liquid in a large measuring cup. Add eggs to liquid. Add enough water to bring it up to 2 cups of liquid. Add salt, and black pepper and mix.
Pour into a mixing bowl. Stir in the cornmeal and make a smooth paste. Set aside.
In a large pot, melt the butter and saute te onions, pimento peppers and sweet peppers. Add evaporated milt and bring to a boil. Add the cornmeal mixture and stir on low heat. Stir in the whole kernel corn. Continue stirring until the mixture stiffen and starts to leave the side of the pot. Remove from the heat and pour into a buttered casserole dish. Smooth the top with a spoon. Bake at 350 degrees F for 30 mins.
Cover with a layer of chili and sprinkle with grated cheese. Bake in oven at 350 degrees F about 15 mins until cheese is melted. Skip this last step if you plan to freeze it.