Santa Fe' Corn and Pinto Pudding
by: Misty
Ingredients:
One 15 1/2 oz can pinto beans, drained
One can Mexican style corn, drained
One can cream style corn
One stick melted butter
0ne cup shredded cheddar cheese
One cup sour cream
One package Mexican corn bread mix
Directions:
Preheat oven to 350. Spray 9*13 pan with nonstick spray.
Mix all ingredients, pour into pan. Bake 40 minutes or until set.
mom-mom notes: I used Marie
Calendar corn bread mix and that worked well.
We also made it again and used two cans of beans. This was excellent and
went well with a salad for a full meal. Kids inhaled it.
