Bake at 380 degrees (F) for 50 Mins<br /><br />Ingredients<br /><br />3 cups of corn kernels<br /><br />4 cups of maseca (instant corn masa)<br /><br />1 cup milk<br /><br />1 cup of water<br /><br />1 1/2 Tbsp chicken bouillon or salt to taste<br /><br />10-15 roasted Anaheim<br /><br />1/2 onion<br /><br />8 oz of Queso fresco<br /><br />3 cups medium cheddar cheese<br /><br />1/2 butter shortening 1/2 cup butter + extra to coat the bottom of the baking dish<br /><br />1 tbsp sugar<br /><br />1 tbsp Baking powder<br /><br />Optional- 2 to 3 cups of Shredded chicken (Add around the same time as mixing cheddar cheese)<br /><br />Tastes best with salsa verde- add fresh onion and cilantro<br /><br />Tip!<br /><br />If you'd like a more cake texture use 3 cups maseca + 1 cup AP flour<br /><br />Please allow this casserole to set for 15- to 20 minutes. The longer you allow it to rest the better It will form into squares peppers<br />
