Wrangler Corn Pudding
A Morgan Woodward Recipe
|Cream style corn||2 Can (20 oz)|
|Whole kernel corn||1 Can (10 oz)|
|Canned diced green chilies||4 Ounce, drained (1 Small Cans)|
|Onions||1⁄4 Cup (4 tbs), chopped|
|Cornbread muffin mix||4 Ounce (1 Box)|
|Sour cream||1 Cup (16 tbs)|
|Shredded mexican cheese blend||1⁄2 Cup (8 tbs)|
1. Mix all ingredients and pour into a 9x13 inch buttered baking dish.
2. Top with additional shredded Mexican cheese.
3. Bake in 325° oven approximately 1 hour until firm.
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