Mexican Cornbread Pudding

Ingredients

1 can 14 3/4 ounces cream style corn
2 eggs
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

Directions

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.
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