Corn Pudding Casserole - cooking recipe

Ingredients

1 c. cornmeal
1 1/2 c. milk
1 can cream style corn
2 beaten eggs
1 (No. 2) can tomatoes
1 tsp. paprika
2 tsp. salt
1 pt. ripe olives, chopped
1/2 lb. margarine, melted

Preparation

Mix the cornmeal with milk and let stand while you put the rest together and then add to the other ingredients.
In order to not have too much liquid, pick tomatoes from the can and let drain a little.
Put in a greased casserole and bake 1 hour at 325\u00b0. This may be made a day ahead or freeze.
Allow more time for baking then.
A good accompaniment to meat dishes.
Makes 8 to 10 servings.