Chile Corn Pudding
This cream corn pudding is a sturdy custard that can be served warm or room temperature. Leftovers should be covered and refrigerated.
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
- Preheat oven to 350°F (175°C).
- In large bowl, beat together all ingredients.
- Pour into greased 6-cup baking dish, bake for 45 to 50 minutes, until knife inserted in center comes out clean.
- Serve warm or at room temperature.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 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 National Pork Board.