Barb wrote:

> Well, you could have reposted the Corn Pudding recipe if it was so good.
> At least your description of source was good enough to find it easily.
> :-)
>
> CORN PUDDING (posted to r.f.cooking by Karen 11/22/03)
>
> 1 1-lb. can creamed corn
> 1 1-lb. can whole corn (do not drain)
> 8 oz. sour cream
> 1/2 cup oil (do not double if making a double recipe - add just "a tad
> more")
> 1/4 cup sugar
> 2 eggs
> 1 box Jiffy corn muffin mix
>
> Mix all ingredients together. Bake at 350°, uncovered, 45 minutes or
> until done.
>
> Question: Is this anything like the corn sidedish that Mexican
> restaurants serve? There's a chain outfit that has it--and I can't
> remember the name.

El Torito has a corn side dish which they call a "sweet corn cake," but I
don't think that's what you're talking about. (In any case, that's a lot
sweeter and more bread-like than the recipe above.)

Bob