Shake up tradition with this corn pudding, which includes green chilies and chili powder. Give it more of a kick by using hot chilies.
3 cups corn kernels, fresh or frozen (if frozen, no need to thaw)
½ cup shredded Cheddar or Monterey Jack cheese, or a combination
1 (4-ounce) can chopped mild green chilies, drained
¼ cup chopped yellow onion
½ teaspoon salt
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ cup yellow or white cornmeal
3 eggs, lightly beaten
½ cup sour cream
¼ cup milk
Preheat the oven to 350 degrees. Spray a 2-quart baking dish with nonstick cooking spray.
In a large bowl, stir together the corn, cheese, chilies, onion, salt, chili powder, garlic powder and cornmeal. Stir in the eggs, sour cream and milk.
Pour the corn mixture into the baking dish and bake for 50–60 minutes, or until the center is set and the top is lightly browned. (Baking time will be longer if the corn was frozen.) Let cool 10–15 minutes before serving to allow the pudding to set.