4 oz whole green chilis

3 c frozen whole kernel corn

1/3 c yellow cornmeal

2 tb butter; melted

2 ts sugar

1/2 ts salt

1 c shredded cheddar cheese

1 lb can stewed tomatoes

1/2 ts dried oregano

Heat oven to 375. Butter a 1 quart baking dish, set aside. Rinse chilis and cut into thin strips. Combine corn, cornmeal, butter, sugar and salt in a blender or food processor. Process until corn is fine. Put half of the mixture into the baking dish. Top evenly with all the chili strips. Cover with cheese. Top w/ remaining corn mixture. Cover w/ foil, bake 1 hour. Heat stewed tomatoes and oregano in a small saucepan. Serve as a sauce w/ the casserole. Serves 4.