Easy Green Chile Corn Pudding |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Adapted from a recipe of the week from Denver Green Chili (sic). A pantry dish, but it sure isn't health food! Can be doubled and baked in a 9 X 13 pan for 30 to 45 minutes. Ingredients:
2 ounces butter (plus more for buttering the baking dish) |
one can creamed corn (14-15 ounce) |
1/2 cup sour cream |
1 cup shredded cheese (monterey jack or cheddar, or a blend) |
1/3-1/2 cup roasted and peeled green chili, chopped (canned if you must, but fresh will be light years better) |
1/4 cup yellow cornmeal |
1/4 teaspoon salt (to taste) |
Directions:
1. Preheat oven to 325 degrees Fahrenheit. Mix all ingredients together in a large bowl, then pour into a buttered 8 X 8 glass baking dish and bake for 25 to 40 minutes, until just set and starting to brown on top. Cool 10 minutes before serving.
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