Chilli & Corn Pudding
- Author
- Byron Bay Chili Co
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Servings
- 6-8 serves
- Category
- Appetisers
Ingredients
- 1½ cups creamed corn
- ¾ cup canned or frozen corn kernels
- 1½ cups polenta
- 125g butter, melted
- ¾ cup plain yogurt
- ½ cup milk
- 3 eggs, beaten
- ¾ teaspoon baking soda
- 2½ cups grated tasty cheese
- ¼ cup chopped fresh jalapeno or cayenne chilli
Directions
- Preheat oven to 180C
- 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
- Cut into squares to serve