3 c. whole corn
3 tbsp. melted butter
1 1/2 c. cornmeal
Sharp Cheddar cheese
3 cans green chiles, drained

Grind corn in blender until mushy. Add butter and enough cornmeal to make thick. Grate cheese. Cut chiles into strips. Line bottom of casserole with corn chips. Add thin layer of corn mix. Press down. Top with cheese and chiles. Add rest of corn mix. Top with corn chips. Cover with foil. Bake at 350 degrees for 1 hour. Serves 4.