Indian Corn Pudding
Makes 8 Servings
Preheat oven to 325°F. Prepare a 1-1/2-quart casserole with nonstick pan spray.
INGREDIENTS:
¼ Cup finely chopped onion
¼ cup canned Anaheim chiles or
¼ Cup red or green bell peppers
1/2 teaspoon salt
1/4 teaspoon ground mace
1/8 teaspoon ground Black pepper
1 tablespoon butter or margarine
4 cups fresh corn kernels,
OR
2 (15 oz) cans Creamed corn, drained
1/3 cup masa Harina or fine corn flour
½ Cup crushed corn chips
1 14 oz. can evaporated milk or 1 ¾ cups milk
4 large eggs, beaten, or 1 cup egg substitute
DIRECTIONS:
Preheat oven to 350°F. Grease a 13x9x2-inch baking pan.
Combine the eggs, condensed milk, melted butter, corn flour, chips, onion, peppers, salt, mace and black pepper in a large mixing bowl, till well mixed.
Add Corn and blend in with a spoon.
Bake in a low 300 degree oven. If you are sharing an oven that is higher temperature place in a larger pan with 1 inch of water to keep from burning on the sides.
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