CHILLI AND CORN PUDDING
excellent with fried chicken or hot chicken wings!
one and a half cups creamed corn
three quarters of a cup canned or frozen corn kernels
one and a half cups polenta
125g butter, melted
three quarters of a cup plain yogurt
one half cup milk
3 eggs, beaten
three quarters of a teaspoon baking soda
two and a half cups grated tasty cheese
one quarter cup chopped fresh jalapeno or cayenne chilli
Preheat oven to 180. Oil an 18x26 cm baking pan. Combine all ingredients in a large bowl. Pour into baking dish and bake for 1 hour or until set in the middle. Nice if it has a bit of crunchy crust on the outside. Cut into squares to serve.
Serve with a side of any of our salsas, chilli sauces or hot sauces
Serves 6-8
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