MEXICAN CORN PUDDING SERVED WITH SMOKY CHIPOTLE SAUCE

Course Side Dishes

Ingredients in this Recipe

1 teaspoon baking powder
1/2 cup whole milk
1/4 cup plain breadcrumbs to coat the bottom of the dish
1/4 cup sugar
2 canned chipotle chiles en adobo
2 tablespoons flour
3 peeled cloves garlic
4 medium tomatillos, husked, rinsed and cut in half
4 ounces queso fresco
6 large eggs
8 medium sized ears of corn, kernels removed from the cob
Butter for greasing the dish
salt to taste

Recipe Preparation

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