Bolivian Corn Pudding - cooking recipe

Ingredients

1 (17 ounce) can creamed corn
3 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 drops hot sauce
1 tablespoon sugar
1/2 cup monterey jack cheese, diced

Preparation

Preheat oven to 350.
In a medium bowl, combine the corn, eggs, salt, pepper, hot sauce and sugar.
Beat until well blended.
Stir in cheese.
Pour into a lightly oiled 1 1/2 quart baking dish.
Bake 55-60 minutes, until corn pudding feels firm to the touch. Serve hot.