Baked Corn Pudding
Source of Recipe
Aunt Saunny
3 Tblsp margarine
1 medium onion, finely chopped
3 large clove garlic, minced
3 Tblsp flour
2/3 cup skim or soy milk
1 can (16 oz) whole kernel corn, drained
½ cup chopped canned mild green chiles
½ tsp salt
ground pepper
3 eggs, beaten
Melt the margarine in a saucepan and cook the onion and garlic over a
gentle heat, covered with a lid, until soft, about 10 minutes. Stir
from time to time. Sift the flour, then stir into the softened
onion/garlic mixture. Gradually ad milk, stir all the time. When it
is blended smoothly, cook gently for 1 minute.
Remove from heat and stir in corn, chilies, salt and pepper to
taste. Stir in beaten eggs.
Pour into greased 8 or 9 inch diameter soufflé dish or a deep
baking dish. Bake in preheated oven at 350° F until center is
set,
about 40- 45 minutes.
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