Mexican Corn Pudding
|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|
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.