Corn Pudding Recipe Using Corn Bread recipe

Corn pudding is a delicious dish to serve in the colder months as a side to dinner or lunch. 
This corn pudding is a little closer to the consistency of a quiche than traditional "pudding," and it is more bread-like than many corn pudding recipes because it includes pre-made Southern cornbread. This is a great way to use up any leftover cornbread you have when it starts going stale. 

Ingredients: 
3 pieces of stale southern style cornbread
2 fifteen-ounce cans of sweet corn
3 eggs
1/2 cup sugar **
3/4 cup milk
1 stick butter, melted
2 green chilies, cored and chopped

** The sweeter the corn, the less sugar you need to use

Preparation Instructions:
1). Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

2). Wash and core your green chilies. Chop them finely.

3). Melt the butter in a medium-sized bowl. Beat the eggs and mix them and the milk into the butter. Set aside.

4). In another bowl, crumble your corn bread into small pieces. Stir in the corn, chilies, and sugar, mixing well. Then pour the milk, butter, and egg mixture over it and mix them as well. Once it's mixed, grease a casserole dish and pour the mixture into it.

5). Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 55 minutes (check it earlier if you are using a different-sized pan), until golden brown on top and cooked through (test with a fork--if nothing sticks to it, it is done).