Corn-chipotle pudding in pumpkins
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | dried chipotle chili | |
| 8 | sprigs Fresh sage | |
| Date: Sat, 26 Oct 1996 13:00:32 | ||
Directions
8 sm pumpkins
: (6 to 8 oz. each)
8 oz chopped onion
10 oz corn kernels -- at room
: temperature
2 TB butter or margarine
1 TB fresh sage -- minced
: (or 1 tsp dried)
: Salad oil
1 c milk
3 lg eggs
: Salt -- to taste
Miniature pumpkins hold a spicy corn and sage pudding; spoon additional corn mixture over the pudding in each pumpkin before serving. Prep and cook time: About 1 hour. You can steam and scoop out the pumpkins 1 day ahead. Use miniature sweet pumpkins. Recipe By : Sunset November 1996
~0700 (