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Mayberry’s Mexican Potato and Corn Casse




Source of Recipe


Mom2Ty on Mimi's - Aunt Bee's Mayberry Cookbook.


Recipe Introduction


Mayberry’s Mexican Potato and Corn Casserole


List of Ingredients




· 2 pounds potatoes, peeled and sliced
· salt and pepper to taste
· 4 ears corn, cut off cob or 2 cups frozen cream-style corn
· 1 (4 oz.) can green chilies, chopped
· 2 tablespoons butter
· 2 cups buttermilk
· 2 tablespoons chopped chives
· 2 cups grated Monterey Jack cheese



Recipe



Butter a 9 x 13-inch baking dish. Arrange half of the potato slices in the dish. Season with salt and pepper. Sprinkle with half of the corn and half of the chilies. Dot with butter. Repeat the layers. Pour the buttermilk over all. Bake in a 375° oven for 1 hour. Remove the casserole from the oven and sprinkle with chives. Top with the cheese, and return to oven until cheese melts. Serves 8