Mexicali Cheese Corn Pudding - cooking recipe

Ingredients

6 eggs
17 oz. can cream-style corn
1 can green chilies, drained and chopped
1 c. Cheddar cheese, shredded
dash of hot pepper sauce
1 1/2 tsp. salt
pepper

Preparation

In large bowl, whisk eggs until blended.
Stir in remaining ingredients.
Pour into greased 8-inch pan.
Bake at 325\u00b0 for 45 minutes.