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.

Ingredients

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

Directions

  1. 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.
  2. Serves 6.
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