Chef Debra Scott's Corn Pudding

By Carolben

Ingredients

• Combine in mixer
• 1.5 lbs. corn bread mix
• 13 oz whole milk
• 6 oz. butter softened
• 1/3 cup pureed chipolte peppers
• 3 oz. creamed corn
• 13 oz heavy cream
• 1.5 cups frozen corn

Preparation

Step 1

fill buttered 4 oz crock pots 1/2 way and top each with tbsp of the following mixture

3/4 cups cheddar, grated
3/4 cups sour cream
3/4 cup mayo
3/4 cup white onions, thinly sliced

bake in 350 degree oven 12-15 min or until golden brown. serves 14