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CHIMAYO CORN PUDDING 
1 1/2 c. creamed corn
1 c. yellow cornmeal
3/4 c. buttermilk
3/4 c. melted butter (1 1/2 sticks)
2 med. onions, chopped
2 eggs, beaten
1/2 tsp. baking soda
2 c. sharp Cheddar cheese, grated
1 (4 oz.) can green chillies, chopped and drained

Mix all together. Bake in greased 9 inch square pan for 1 hour at 350. Let cool 15 minutes before serving.
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