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CHILE CORN PUDDING

Serves 6.

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

Cooking Directions

Heat oven to 350 degrees F.

In large bowl, beat together all ingredients.

Pour into greased 6-cup baking dish, bake for 45-50 minutes, until knife inserted in center comes out clean.

Serve warm or at room temperature.

Serving Suggestions

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.
 

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 courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com