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Mexican Corn Pudding Recipe
|Ears of sweet corn/3 cups canned sweet corn, drained||6|
|Milk||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Canned green chilies in brine||4 Ounce (1 Can)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 2520 Calories from Fat 563
% Daily Value*
Total Fat 64 g98.7%
Saturated Fat 29.3 g146.3%
Trans Fat 0 g
Cholesterol 532.7 mg
Sodium 1257.4 mg52.4%
Total Carbohydrates 477 g159.1%
Dietary Fiber 55.4 g221.8%
Sugars 96.5 g
Protein 91 g181.4%
Vitamin A 129.7% Vitamin C 293.3%
Calcium 69.2% Iron 92.8%
*Based on a 2000 Calorie diet
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.