Mexican Corn Bread

• 1 c. yellow meal
• 1 c. flour
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 egg
• 1 c. milk
• 1 c. (8 3/4 oz.) cream-style corn or whole kernel corn
• 1/4 c. chopped onion
• 2 Tbsp. chopped green chilies
• 2 Tbsp. chopped pimento
• 1/4 c. butter
• 1/2 c. (2 oz.) shredded Cheddar cheese
• 1 1/2 loaves frozen bread dough (you could use your own bread dough if you make bread)
• 1/2 c. brown sugar
• 1 small pkg. butterscotch pudding
• 1/2 c. margarine

1. Cut dough into 1 1/2 to 2-inch pieces, covering bottom of greased pan.
2. Add brown sugar and margarine (mixed).
3. Sprinkle pudding and 1/2 cup chopped nuts over top.
4. Cover in warm place to rest overnight.
5. Bake at 325u0b0 for 30 to 35 minutes.

yellow meal, flour, baking powder, salt, egg, milk, corn, onion, green chilies, pimento, butter, cheddar cheese, bread, brown sugar, butterscotch pudding, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=615276 (may not work)