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Corn pudding recipe

By Staff, 11/21/18 8:37 AM

PRESCOTT – With Thanksgiving upon us, what could be more natural than fellowship, family, and, of course, food.

‘Tis the holiday for food of all kinds as everyone gathers around the table for plenty of holiday cheer. This is Lorelei Hale’s recipe for Corn Pudding.

1 8 oz. pkg Jiffy corn muffin mix

2 eggs

1 cup milk

1/4 cup oil

1 can creamed corn

1 lg onion, chopped

1.5 cups grated cheese

1 7 oz can chilies chopped

Mix the first five ingredients todether, add onion, chilies and cheese. Bank in preheated oven at 350 degrees for 45 minutes in a 9×13 pan.