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.
- 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 chile (chopped, drained)
- 1 cup milk
- 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.