Roasted Corn Pudding
- Number of Servings: 10
Ingredients
1/4 cup Texas PeteŽ Extra Mild Wing Sauce6 ears fresh corn 3 tbsp. butter 1 onion, chopped 1 clove garlic, minced1/2 lb. sliced mushrooms 3 eggs 1 cup cream 1/2 cup milk1/2 tsp. nutmeg Salt and pepper to taste 1 cup pepper jack cheese 1 roasted red bell pepper, chopped 2 tbsp. chives, chopped
Peel the corn and roast over an open flame until a little charred on all sides.
Melt the butter in a skillet and sautéthe onion for a minute, add the garlic, mushrooms and cut corn, cook until the onion softens and the mushrooms dry out.
Whisk together the eggs, cream, milk, wing sauce, nutmeg, salt and pepper. Stir in the corn mixture, cheese and bell pepper. Pour into a 9 x 13 buttered baking dish and bake at 350 degrees until set, about 35 to 45 minutes. Garnish with chives and let rest for 10 minutes.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user TEXASPETESAUCE.
Melt the butter in a skillet and sautéthe onion for a minute, add the garlic, mushrooms and cut corn, cook until the onion softens and the mushrooms dry out.
Whisk together the eggs, cream, milk, wing sauce, nutmeg, salt and pepper. Stir in the corn mixture, cheese and bell pepper. Pour into a 9 x 13 buttered baking dish and bake at 350 degrees until set, about 35 to 45 minutes. Garnish with chives and let rest for 10 minutes.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user TEXASPETESAUCE.
Nutritional Info Amount Per Serving
- Calories: 236.6
- Total Fat: 17.7 g
- Cholesterol: 108.0 mg
- Sodium: 301.6 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.1 g
- Protein: 7.9 g
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