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Oven 325 F Serves 12 |
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2 cups heavy cream 1 tsp salt 2 tsp cornstarch
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Beat until smooth.
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4 eggs |
Add and beat.
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2 lbs frozen corn
2 (4 oz) cans chopped green chilies, well drained
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Thaw the corn to room temperature. Add corn and chilies to the cream mix.
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1/2 cup (1 stick) butter |
Melt the butter in a shallow casserole dish or 9×13 glass pan in the microwave. Pour most of the butter into the corn mixture and stir well. Pour into the buttered dish. Cover and bake at 325 F for about an hour until the pudding is set in the center. Do not bake at a higher temperature, it may cause the pudding to curdle.
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