Mexican Corn Pudding


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                                                         PAGE 112

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MEXICAN CORN PUDDING

Submitted by Mrs. Alice E. Stone from Illinois

2 cup cream-style corn

3 eggs, slightly beaten

1/2 cup fine cracker crumbs

1 teaspoon onion, grated

2 Tablespoon green pepper, chopped

2 Tablespoon pimento, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dry mustard

2 cans Vienna sausages

    Combine corn ,eggs, cracker crumbs, onions, green pepper , pimento and seasonings. Slice 1 can sausages and add to mixture. Pour into a well greased 1-quart casserole. Bake in oven at 350 F. degrees about 1 hour. For garnish, arrange remaining sausages over top of casserole for the last 15 minutes of baking time.

YIELD :  6 Servings

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