Mexican Corn Pudding Recipe
Ingredients:
8 1/2 oz. creamed corn10 oz. frozen corn
1 clove garlic
1-3 cans chopped green chilies (to taste)
Hot sauce (to taste, leave out with sm. children)
3/4 lb. sharp cheddar
1 c. sour cream (or King Sour substitute)
1/2 c. cornmeal
3 eggs
Red & green peppers for garnish (opt.)
Cooking Directions:
Mix all ingredients together with spoon. Turn into shallow buttered casserole at 350 degrees for about an hour, until it sets. Serve hot, but leftovers are excellent cold. Can be a main dish.Other Recipes you might like:
Corn Pudding, El Paso Corn Pudding Bake, Shrimp Or Tuna & Corn Pudding, Baked Corn Pudding, Corn Pudding
