Monday, January 1, 2018

Mexican Corn Bread Pudding

This Mexican corn bread pudding would be a great side dish with my Crockpot Sausage and Navy Beans. Serves 8


1 can creamed corn
2 eggs
1 can mild green chiles
2 tablespoons vegetable oil
3/4 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shredded cheddar cheese


Coat your crockpot with some nonstick cooking spray. In a medium size bowl combine the creamed corn, eggs, chiles, oil, cornmeal, sugar, baking powder and salt. Stir to blend well then pour it into the crockpot. Cook on low for 2-2 1/2 hours or until center is set. Sprinkle with the cheddar cheese and let stand until the cheese melts about 5 minutes. Yum Yum

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