|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Buttermilk||1 1⁄2 Cup (24 tbs) (Regular, Low-Fat, Or Nonfat)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||3⁄4 Teaspoon|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Hot pepper sauce||1⁄4 Teaspoon (Such As Tabasco)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Canned green chiles||8 Ounce, undrained and chopped (Two 4 Ounce Each Cans)|
Place butter or margarine in a 9 X 13-inch glass baking dish.
Preheat oven to 375°F.
Place baking dish in oven until butter melts and sizzles.
Meanwhile, in a large bowl, whisk eggs and buttermilk until blended.
Mix in baking soda, baking powder, sugar, salt, pepper sauce, cornmeal, and chiles.
Swirl butter in dish to coat bottom and sides; pour remainder into batter, whisk to combine and pour into baking dish.
Bake in center of oven for 35 to 45 minutes, or until top is lightly golden and knife inserted in the center comes out clean.
Let stand 10 minutes before serving; it will fall as it cools.
(Pudding may be held at room temperature up to 4 hours, refrigerated overnight, or frozen up to 1 month.
Bring to room temperature and reheat, uncovered, at 400°F. for 10 minutes or until heated through.) Cut into squares or desired