Mexican Corn Pudding Recipe
Ingredients
| 6 ears sweet com or 3 cups canned sweet corn, drained | ||
| Milk | 2 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| 1 4oz can green chilies in brine | ||
| Ground black pepper | 1 To taste | |
| Butter/Margarine | 2 Tablespoon | |
| Salt | To Taste | |
Directions
Pre-heat the oven to 350°F.
Slice all the corn kernels away from the raw cob.
Warm the milk and stir the corn and eggs into it.
Drain, rinse and chop the chilies.
Add them, with the salt and pepper, to the corn mixture.
Dab a baking dish with the butter and pour the pudding mixture into it.
Place this inside a larger dish filled with water, then put them both into the hot oven.
Bake for 30-40 minutes, until a single piece of uncooked spaghetti inserted into the pudding comes out clean.
Slice all the corn kernels away from the raw cob.
Warm the milk and stir the corn and eggs into it.
Drain, rinse and chop the chilies.
Add them, with the salt and pepper, to the corn mixture.
Dab a baking dish with the butter and pour the pudding mixture into it.
Place this inside a larger dish filled with water, then put them both into the hot oven.
Bake for 30-40 minutes, until a single piece of uncooked spaghetti inserted into the pudding comes out clean.
Chef
