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Southwest Corn Pudding

Contributed By: linda, CA | See all of linda's recipes
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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  12 servings
I concocted this recipe for a 'Southwestern' dinner I had to do back in my catering days. Everyone always loved it, no matter what cheese or what chile I used.
2 cans creamed corn
4 eggs, lightly beaten
4 oz. canned green chili, chopped*
4 oz. Monterey Jack cheese, shredded*
1/4 tsp. salt
2 tsp. flour
2 tsp. sugar, optional - omit if corn is very sweet
4 green onions, chopped
Butter casserole dish, set aside. Heat oven to 350.

In a large bowl, lightly beat eggs. Add salt, flour and sugar, if using, stir. Add all other ingredients and mix until well distributed. Pour into casserole and bake until slightly firm and beginning to brown on top.

Time is variable, depending on the depth of the casserole.

*The amounts and types of chilis and cheese can be varied to suit your particular taste.

Date Added: 08/17/2009
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