Mexican Corn Pudding

Corn Pudding
1 410g tin creamed corn
¼ cup milk
1 egg, well beaten
½ cup sour cream (Tatua Brand works best)
1 to 1½ tablespoons Bittersweet Mexican Blend
¾ cup coarse cracker crumbs (about 12 Mealmates work well)
½ cup finer cracker crumbs (about 8 Mealmates work well)
Butter for top

Preheat oven to 180º. Heat corn and milk on stovetop and gradually (and carefully) stir in egg. Add sour cream, Bittersweet Mexican Blend, and ¾ cup crumbs. Pour into a prepared 20cm-baking dish and sprinkle ½ cup fine crumbs on top. Dot with butter and bake 40 minutes until golden on top.



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