Corn Pudding

[Okwes]

Corn Pudding
2 cups green corn cut from cob
1 zucchini, diced
1 small green pepper, diced
2 tablespoons shelled sunflower seeds or shelled roasted piñon nuts, finely chopped

Blend or mash all ingredients together until milky. Bring to boil and simmer until mixture reaches a pudding-like consistency. Serve hot with butter or chile sauce

[blackcrowheart]

Baked Corn Pudding

3 Tblsp margarine
1 medium onion -- finely chopped
3 large clove garlic -- minced
3 Tblsp flour
2/3 cup skim or soy milk
1 can whole kernel corn -- (16 oz) drained
1/2 cup chopped canned mild green chiles
1/2 tsp salt
ground pepper
3 eggs -- beaten

Melt the margarine in a saucepan and cook the onion and garlic over a
gentle heat, covered with a lid, until soft, about 10 minutes. Stir
from time to time. Sift the flour, then stir into the softened
onion/garlic mixture. Gradually ad milk, stir all the time. When it
is blended smoothly, cook gently for 1 minute.

Remove from heat and stir in corn, chilies, salt and pepper to
taste. Stir in beaten eggs.

Pour into greased 8 or 9 inch diameter soufflé dish or a deep
baking dish. Bake in preheated oven at 350° F until center is
set,
about 40- 45 minutes