Corn Pudding

2 cans (14 ounce) yellow cream style corn
1 cup yellow cornmeal
4 tablespoons milk
1 cup parmasean cheese (packaged shredded, not dry) can use more if desired
1 can (7 ounce) diced Ortego green chili
6 tablespoons melted butter
salt and pepper to taste

Mix together and put in a greased casserole. (8 X 8 X 2 1/2 inch)
Bake at 325 for 1 & 1/2 hours.


Add more milk if you may be delayed in eating
so it will be more moist.

The recipe will be adequate for 6 people
Increase by 1 and 1/2 for 8 to 10 people.