This is a classic side dish, often called a corn pudding or spoonbread. The corn meal will make it set up with a moist, cornbread-like texture.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 (16 ounce) cans | Cream Corn |
| 2 cups | Shredded Cheddar Cheese |
| 1 tiny can | Chopped Green Chiles |
| 1/2 cup | Finely chopped Onion |
| 1 cup | Milk |
| 2 large | Eggs, lightly beaten |
| 1 cup | Yellow Corn Meal |
| 1/2 teaspoon | Garlic Salt |
| 1/2 teaspoon | Baking Soda |
Instructions
- Preheat the oven to 350°F. Spray an 11x7x1.5 inch baking dish with non-stick spray.
- In a large bowl, combine the cream corn, cheddar cheese, green chiles, onion, milk, and beaten eggs.
- In a separate small bowl, combine the corn meal, garlic salt, and baking soda.
- Stir the dry corn meal mixture into the wet corn mixture.
- Pour the batter into the prepared baking dish.
- Bake for 50 minutes, or until a knife inserted in the center comes out clean.
