Mom’s Green Chile Corn Pudding

This old-fashioned, dump-and-bake recipe has been around for a long time, with good reason: It’s delicious! It’s also a great way to use a vintage casserole dish, as it will work in any shaped dish (round, square, rectangular, oval) that holds about 2-3 quarts.

Note: If you don’t keep garlic salt around, make your own by mixing 1 part garlic powder with 3 parts salt.

Serves 8

Ingredients

2 eggs
1/2 cup vegetable oil
2 14.75-oz cans cream style corn
1 4-oz can fire roasted diced green chiles
3/4 cup yellow corn meal
1 tsp garlic salt
1 cup shredded cheddar cheese
paprika (sweet)

Preheat oven to 350 degrees. Grease 13×9 or 8-inch square baking dish.

In a large mixing bowl, beat eggs. Stir in oil, corn, chiles, corn meal, garlic salt and 3/4 cup cheese. Pour into prepared pan, then top with remaining cheese and sprinkle with paprika.

Bake until set and lightly browned, about 30-45 minutes (depending on thickness/pan size).

Pictured: Fire King Green Meadow 8-inch square baking dish

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