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Scrumptious, healthy, crowd-pleasing recipes for people with diabetes and their loved ones. From the editors of Diabetic Gourmet Magazine. Only $11.53 and eligible for FREE Shipping.

Chile Corn Pudding Serves 6. Ratings Read Comments Add Star Rating Add Comments Printer-Friendly Version Email This Recipe

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. Ingredients 2 cups fresh corn kernels(10 ears) OR 1 16-oz. can corn kernels, drained 4 eggs 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon cayenne (ground red pepper) 1 (3-oz) can chopped green chiles, drained 1 cup milk Recipe Continues Below Advertisement Directions 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. Calories: 70 Protein: 4 g Sodium: 350 mg Cholesterol: 0 mg Carbohydrates: 4 g Exchanges: 1 Vegetable Source: NPB Sponsored Link Link provided below features a Diabetic Gourmet Magazine advertiser/sponsor: Offsite Sponsored Links Links provided below are not controlled by Diabetic Gourmet Magazine: