Chile Corn Pudding
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This cream corn pudding is a sturdy custard that makes a great mate to a Grilled Pork Roast. It can be served warm or close to room temperature. Leftovers should be covered and refrigerated.
INGREDIENTS
2 cups fresh corn kernels (10 ears) or 1 (16-ounce) can corn kernels, drained
4 eggs
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 (3-ounce) can chopped green chiles, drained
1 cup milkHeat oven to 350 degrees.
In a large bowl, beat together all ingredients. Pour into a greased 6-cup baking dish.
Bake 45 to 50 minutes, until knife inserted in center comes out clean. Serve warm or at room temperature.
Makes 6 servings