Serves: 4
Total Calories: 253
Combine corn, eggs, and tamales; dot with butter. Mix gently; put in greased casserole. Bake at 350° for approximately 45 minutes. Remove from oven; add olives and sprinkle cheese on top. Return to oven until cheese melts. Serve while hot. Makes a nice supper dish with a salad.
This Mexican Corn Pudding recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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