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Chile Corn Pudding recipe

This cream corn pudding is a sturdy custardthat makes a great mate to a grilled pork roast. It can be servedwarm or close to room temperature. leftovers should be coveredand refrigerated.

Recipe: Chile Corn Pudding

2 cups fresh corn kernels (10 ears) or1 (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

  • Heat oven to 350°F (175°C).
  • In large bowl, beat together all ingredients.
  • Pour into greased 6-cup baking dish, bakefor 45 to 50 minutes, until knife inserted in center comes outclean.
  • Serve warm or at room temperature.

    Serves 6.

    Nutrition Facts: Calories 130 caloriesProtein 7 grams Fat 5 grams Sodium 290 milligrams Cholesterol145 milligrams Saturated Fat 1 grams Carbohydrates 16 grams Fiber2 grams

    Recipe provided courtesy of Pork: The OtherWhite Meat.

    Green Chile Corn Pudding

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