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For the Pineapple:
1 (20oz) can of pineapple chunks, drained
1 1/2 tsps Cumin
1 Tbsp butter
For the casserole:
1/2 cup butter, melted
1 box (8.5oz) corn bread mix
1 (10oz) can whole kernal yellow corn
1 (15oz) can of creamed corn
1 (4.5oz) can of chopped green chiles
1 cup Sour Cream
2 large eggs
1 .Preheat oven to 350 degrees.
2. Using nonstick spray, grease a 9×9 dish.
3. Prepare the pineapple: In a skillet, saute the pineapple in the 1 Tbsp of butter with the cumin until the fruit has slightly browned on the edges. Drain off access liquid. Allow to cool.
4. Mix all remaining ingredients and fold in cooled pineapple.
5. Pour into dish and bake for 45 minutes.