Mexican Corn Pudding - cooking recipe

Ingredients

5 strips bacon
1 (17 oz.) can creamed corn
2 eggs, beaten
2 c. milk
1 c. yellow corn meal
1 tsp. baking powder
1 tsp. salt
1 1/2 c. Cheddar cheese
1/4 c. chopped green chiles
2 Tbsp. onion
pinch of garlic powder

Preparation

Cook bacon until crisp.
Crumble and set aside.
Reserve 5 tablespoons drippings.
Except bacon and Cheddar cheese, mix all other ingredients in large bowl.
Mix in bacon drippings.
Pour into well-greased 3-quart casserole.
Sprinkle bacon and cheese on top.
Bake at 350\u00b0 for 1 hour or when knife comes out clean.