132 Frontier Lane, Taos, NM 87571 1-800-532-2041


Navajo Cornbake Casserole

Serves: 12

3 15 oz. whole yellow corn
1 cup polenta, cooked
1/2 cup green onions chopped fine
3/4 cup mild green chili chopped (canned or frozen)
2 1/2 cups cheddar cheese
18 large eggs, beaten
2 tsp garlic powder
1/4 tsp red cayenne pepper
1/2 cup sour cream

The day before serving, prepare casserole: Spray 15x10x2 pyrex baking dish with PAM. Mix together corn, green onion, polenta, chili and cheese. Arrange on bottom of baking dish. Mix together remaining ingredients-beaten eggs, garlic powder, cayenne pepper and sour cream. Pour over casserole. Cover with plastic wrap and refrigerate overnight. Next morning, heat oven to 350 F. Remove plastic wrap from baking dish, sprinkle with paprika and bake casserole 45-55 minutes or until set in center. Serve with sauce, if desired.

1/2 cup all-purpose flour
3/4 stick butter
3 cups milk
1 1/2 cup cheddar cheese
Garlic powder
cayenne pepper
green chili (optional)
1/4 cup cream sherry (optional)

Make a roux with mixing flour and butter and cook together. Add milk and whisk till smooth and mixture starts to thicken. Add cheddar cheese and continue to whisk. Add garlic powder, salt, cayenne pepper and green chili. Taste test. Finish with cream sherry. Taste test.