Corn Pudding Recipe
(May be doubled for company using a 9x12 or 9x13 casserole pan. When doing so it is not recommended to double the amount of cheese. My mom told me this as she has been making this for years so I trust her judgement, lol.)
15 ounce can of cream corn (I think they come in 14.95 oz cans which is fine)
1 tablespoon sugar
1 cup Bisquick
1/2 teaspoon salt
2 eggs beaten
1/3 cup of milk
Preheat oven to 400 degrees F. Mix all the above ingredients and pour half of the mixture into an 8x8 casserole pan and set aside.
4 oz diced green chilis
(they come in 4 oz cans and can be found on an aisle with other mexican food ingredients)
12 oz sliced cheddar cheese
(can us block cheese and slice it but I found that the sliced Tillamook cheese used for sandwiches is a lot easier)
Take sliced cheese and layer it on top of the mixture you just poured into the the casserole pan. Use all of the 12 oz of cheese. Then take the green chilis and layer that on top of the cheese. Pour the other half of the the mixture over it and make sure it covers the cheese and green chilis evenly. Put in the oven and bake it for 30- 40 minutes unitl golden brown on top. Heating may very so be adjust acordingly and watch it. May stick to bottom of pan if over cooked but its still yummy regardless.
That's it. If you have any questions regarding it that I might be able to make clearer, please comment below.