Patti's Corn & Green Chili Pudding

Servings 6 to 8

This one reminds me of Sunday lunch (which they used to call dinner in the South) at Grandmother’s house!  But of course, she used fresh corn… I plan to try that this summer and will post a revision that uses fresh corn.  I also added green chilis to mine which she did not do but I just love the extra layer of flavor from the chilis.  This is a great side dish to accompany most anything from steaks to hotdogs!

INGREDIENTS:

1 can whole kernel fiesta corn

1 can creamed corn

1 small (4 oz) can diced green chilis

¼ cup butter, melted

3 eggs, beaten (I used egg beaters)

½ cup milk

½ cup half and half

3 Tablespoons flour

1 teaspoon sugar (or ½ teaspoon Splenda)

1 teaspoon vanilla

Salt and pepper to taste

DIRECTIONS:

Mix all ingredients together in mixing bowl and pour into greased 8 by 8-inch baking dish.

Bake at 350 degrees F for about 30 minutes until custard sets.