Mexican Cornbread Pudding
1 can 14 3/4 ounces cream style corn
1 can (4 Ounces) diced mild green chilies
2 T vegetable oil
3/4 cup yellow cornmeal
2 T sugar
2 tsp baking powder
3/4 tsp. salt
1/2 cup shredded cheddar cheese
1. Coat 2 quart Crock-pot with nonstick cooking spray.
2. Combine corn, eggs, chilies, oil cornmeal, sugar, baking
powder, and salt in medium bowl. Stir well to blend.
3. Pour into Crock-pot. Cover and cook on low 2-2.5 hours or until
center is set.
4. Sprinkle cheese over top. Cover and let stand 5 minutes or until
cheese is melted.