Corn-chipotle pudding in pumpkins
Yield: 8 Servings
Ingredients:
- 8 sm pumpkins : (6 to 8 oz. each)
- 1 dried chipotle chili
- 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
- 8 sprigs Fresh sage
Instructions:
: 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 Date: Sat 26 Oct 1996 13:00:32 ~0700 (
