1 / 4 cup plus 3 tablespoons butter or margarine
1 / 2 cup chopped onion
2 tablespoons chopped green pepper
1 can [ 8 oz ] creamed corn
1 can [ 4 oz. ] chopped green chilies
1 cup yellow cornmeal
1 / 2 cup water
2 tablespoons sugar
1 teaspoons salt
1 2 / 3 cups milk
1 1 / 2 cups [ 6 oz. ] shredded sharp Cheddar cheese
2 eggs, beaten
Preheat oven to 375F. Lightly grease a 9 inch square baking dish. Set aside.
In medium saucepan over low heat melt 1 / 4 cup butter or margarine.
Add onion and green pepper. Saute until tender.
Add creamed corn, tuna and chilies.
Cook 2 minutes, stirring occasionally.
Stir in 1 / 2 cup cornmeal, water, 1 tablespoon sugar and 1 teaspoon salt.
Cover and simmer over very low heat for 10 minutes.
Remove from heat.
Pour into prepared casserole, set aside.
Meanwhile, in small saucepan gradually heat milk, 3 tablespoons butter or margarine, 1 tablespoon sugar
and 1 teaspoon salt over low heat.
Gradually stir in remaining 1 / 2 cup cornmeal.
Cook until thickened, stirring constantly about 2 to 3 minutes.
Remove from heat.
Stir in cheese and egg.
Spoon over tuna mixture.
Bake 35 to 45 minutes.
Makes 6 servings.
