Bolivian Corn Pudding
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 1 (17 ounce) can creamed corn
- 3 eggs, beaten
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 drops hot sauce
- 1 tablespoon sugar
- 1⁄2 cup monterey jack cheese, diced
Directions
- Preheat oven to 350.
- In a medium bowl, combine the corn, eggs, salt, pepper, hot sauce and sugar.
- Beat until well blended.
- Stir in cheese.
- Pour into a lightly oiled 1 ½ quart baking dish.
- Bake 55-60 minutes, until corn pudding feels firm to the touch. Serve hot.
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