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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.

Chile Corn Pudding

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

1. Heat oven to 350 degrees F.
2. In large bowl, beat together all ingredients.
3. Pour into greased 6-cup baking dish, bake for 45 to 50 minutes, until knife inserted in center comes out clean.
4. Serve warm or at room temperature.

Serves 6.

Nutrition Facts
Calories 130 calories
Protein 7 grams
Fat 5 grams
Sodium 290 milligrams
Cholesterol 145 milligrams
Saturated Fat 1 grams
Carbohydrates 16 grams
Fiber 2 grams

Recipe provided courtesy of Pork: The Other White Meat.