Chicken and Corn Pudding (Oklahoma)

Adding chicken turns simple corn pudding into a delicious main dish, and the chile peppers and salsa give it the Southwestern touch.

non-stick cooking spray
1 cup chicken or turkey, cooked and cubed
1 cup frozen whole kernel corn
1 (4½ oz) can chopped green chili peppers, drained
2 beaten eggs
⅔ cup milk
¾ cup all-purpose flour, unbleached
¼ tsp. sea salt
1/8 tsp. black pepper, freshly ground
½ cup cheddar cheese, finely shredded (2 oz)

To Serve:
salsa
sour cream
fresh cilantro, chopped

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Coat a 9” pie plate with nonstick cooking spray.

In a medium mixing bowl stir together chicken or turkey, corn, and chili peppers. Spread mixture in prepared pie plate.

In the same bowl stir together eggs and milk. Beat in flour, salt, and black pepper. Pour over chicken mixture.

Bake for 25-30 minutes or until top is set and lightly browned. Sprinkle with cheese and bake for 2-3 minutes more or until cheese melts.

If desired, serve with salsa and sour cream. If desired, garnish with cilantro.

Makes 4 servings.