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.

Chile Corn Pudding

2 cups fresh corn kernels (10 ears) or 1 (16-ounce) can corn kernels, drained
4 large eggs
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne (ground red pepper)
1 (3-ounce) can chopped green chiles, drained
1 cup milk

1. Heat oven to 350°F (175°C).
2. In large bowl, beat together all ingredients.
3. Pour into greased 6-cup baking dish, bake for 45 to 50 minutes, until knife inserted in center comes out clean.
4. Serve warm or at room temperature.

Serves 6.

Nutrition Facts: Calories 130 calories Protein 7 grams Fat 5 grams Sodium 290 milligrams Cholesterol 145 milligrams Saturated Fat 1 grams Carbohydrates 16 grams Fiber 2 grams

Recipe provided courtesy of Pork: The Other White Meat.