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Mexican Corn Pudding

Chef.at.Home's picture
Ingredients
  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)
  Butter/Margarine 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper 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.

Recipe Summary

Cuisine: 
Mexican
Method: 
Baked
Ingredient: 
Corn

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