Corn pudding makes a great side dish for Southwestern
or Mexican fare. Cooking it in the microwave eliminates the need
to put the pan in hot water in the oven. However, I’ve included
directions for oven baking as well.
3 eggs
One 12-ounce can evaporated
milk
One 15-ounce can whole kernel
corn, drained
2 teaspoons onion powder
1 teaspoon sugar
One 4-ounce can diced chili peppers, drained
In a medium-sized mixing bowl whisk eggs together
until they are more lemon-colored than gold. Add evaporated milk
and whisk until blended. Stir in the remaining ingredients, then
pour into an 8x8-inch microwave-proof dish. Microwave 10 minutes,
or until center is done and knife comes out clean.
Oven Method: Preheat oven to 350°F. Pour mixed
ingredients into a cake pan. Place cake pan in a larger pan, then
fill larger pan with hot water about 1 inch deep. Bake 25-30 minutes,
or until a knife inserted into the center comes out clean.