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Chilean Corn Casserole

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By Stephanie Ashcraft and Janet Eyring

Posted July 23rd, 2007

This article is reprinted with permission from 101 Things to Do with a Casserole (101), by Stephanie Ashcraft, (2005, Gibbs Smith, Publisher)

Servings:	7
Author Notes:	This traditional Chilean dish, called pastel de chocio, is often served with sugar on the side so sugar can be added to your own liking while eating.
Ingredients:	4 cans (15 ounces each) whole kernel corn, drained 1 1/2 teaspoons basil 1 teaspoon salt 3 tablespoons butter 1 tablespoon cornstarch 1 1/2 pounds ground beef 3 large onions, chopped 1 teaspoon ground cumin 1 can (2.25 ounces) sliced black olives, drained 1/2 cup raisins 2 tablespoons sugar
Instructions:	Preheat oven to 400° F. In a blender, grind corn for 3 minutes. Pour liquefied corn into a saucepan with basil, salt and butter. Heat until it starts to bubble. Slowly stir in cornstarch to thicken. In a frying pan, brown beef and onions together. Drain any excess grease. Stir cumin into beef mixture. Spoon beef mixture into bottom of a greased 9 X 13 inch pan. Sprinkle with sugar over corn layer. Bake 40 to 50 minutes, or until golden brown.