Corn and Chile Custard

• 12 cup creamed corn
• 12 cup grated sharp cheddar cheese
• 12 cup cooked rice
• 14 cup cornmeal
• 14 cup milk
• 14 cup sliced black olives (about 7 large)
• 2 tablespoons chopped green onions
• 1 tablespoon seeded deveined and chopped jalapeno chile
• 1 tablespoon vegetable oil
• 1 egg, beaten to blend
• 12 teaspoon salt
• 18 teaspoon baking powder
• 1 drop hot pepper sauce

1. Preheat oven to 350 degrees.
2. Generously grease 3-cup baking dish or ovenproof Bowl.
3. Mix all ingredients, spoon into prepared dish.
4. Bake until slightly puffed and lightly browned, about 30 minutes.
5. Serve immediately.

corn, cheddar cheese, rice, cornmeal, milk, black olives, green onions, jalapeno chile, vegetable oil, egg, salt, baking powder, pepper

Taken from www.food.com/recipe/corn-and-chile-custard-370988 (may not work)