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Description
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
US|METRIC
6 SERVINGS
- 2 cups corn kernels (fresh, 10 ears, OR 1 16-oz can corn, drained)
- 4 eggs
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cayenne
- 3 oz. green chiles (chopped, drained)
- 1 cup milk
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Directions
- 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.
- Serves 6.
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium860mg36% |
| Potassium290mg8% |
| Protein17g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber0g0% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C60% |
| Calcium40% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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