Mexican Corn Pudding


Serves: 4
Total Calories: 253

Ingredients

1 (16-ounce) can cream-style corn
2 eggs, beaten
1 can tamale, shucked and cut up
2 tablespoons butter
1 (4-ounce) can chopped ripe olives
1/2 cup (or more) grated Cheddar cheese

Directions:

Combine corn, eggs, and tamales; dot with butter. Mix gently; put in greased casserole. Bake at 350° for approximately 45 minutes. Remove from oven; add olives and sprinkle cheese on top. Return to oven until cheese melts. Serve while hot. Makes a nice supper dish with a salad.

Nutritional Facts:

Serves: 4
Total Calories: 253
Calories from Fat: 108

This Mexican Corn Pudding recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


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