Southwestern Chicken Corn Pudding Food

SOUTHWESTERN CORN PUDDING

Steps:

• Combine first 5 ingredients.
• Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn, green chiles, and cheese. Pour mixture into lightly greased 9x13 casserole dish.
• Microwave on high about 10 to 15 minutes Stir every two minutes until mixture is set.
• *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
• Note: If making 1/2 of recipe, use 8 x 8 dish.

SOUTHWESTERN CHICKEN CORN PUDDING

Steps:

• Preheat oven to 400 degrees.
• Coat a 9-inch pie plate with nonstick cooking spray. Set aside.
• In a medium mixing bowl, stir together chicken or turkey, corn, and drained chile peppers.
• Spread mixture into the prepared pie plate.
• In the same bowl, stir together the eggs and milk.
• Beat in flour, salt, and black pepper.
• Pour over the chicken mixture.
• Bake uncovered at 400 degrees for 25 to 30 minutes or until top is set and lightly browned.
• Sprinkle with cheese and bake for 2 to 3 minutes more or until cheese melts.
• If desired, serve with salsa and sour cream. If desired, garnish with cilantro.

SOUTHWEST CORNBREAD PUDDING

Steps:

• Pre-heat oven to 350 deg.
• Coat a 9" x 13" baking pan with Pam.
• Grill the peppers until chared on all sides. Put in a non-reactive bowl, cover and let sweat for 30 minutes. Skin and seed, and coarsely chop.
• Mix together the first 3 ingredients in a small bowl.
• Combine the next 7 ingredients in a large bowl and gradually stir in the wet ingredients.
• Add in the corn, beans, chilies, peppers and cheese and combine all ingredients.
• Pour into greased baking dish, and bake for 35 minutes. Remove from oven, place the sliced peppers on top and return to the oven for 10 minutes or until firm in the middle.
• Remove from the oven and cool slightly.
• Cut into squares or scoop out and serve warm, garnish with a dollop of Mexican crema or the sour cream.