Creamy Corn Pudding
Appetizers • Mexican
Description
Creamy Corn Pudding
Ingredients
- Corn Cobs 6 pieces
- Salted Butter 4 tablespoons
- Heavy cream 5 oz
- Salt 1½ teaspoons
- Sugar 1 teaspoon
- Ground cayenne pepper a pinch
- Milk 10 fl oz
- Eggs 4 pieces
- Cornstarch 1 tablespoon
Step-by-Step Guide
Step 1
Cut the kernels from 5 corn cobs using a knife, and grate the kernels from the 6th cob using a coarse grater.
Step 2
Place a rack in the middle of the oven, put a wide saucepan on it, and preheat the oven to 355°F. Grease a 20 cm square baking dish with 1 tablespoon of butter.
Step 3
Melt the remaining butter in a 30 cm skillet over medium heat. Add the corn kernels and cook, stirring occasionally, for about 5 minutes until the kernels are bright yellow and most of the moisture has evaporated. Then add the cream, salt, sugar, and cayenne pepper, and mix everything together. Cook for another 5 minutes until the mixture thickens.
Step 4
Transfer the corn mixture to a medium-sized bowl. Add the milk, then the lightly beaten eggs and cornstarch. Mix well and pour into the greased baking dish.
Step 5
Bring 2 liters of water to a boil. Place the dish with the corn mixture in the center of the preheated saucepan. Then fill the saucepan with water until it reaches about halfway up the sides of the dish.
Step 6
Bake the pudding for about 20-25 minutes until it is lightly browned, while the center should remain soft. Then remove the dish with the pudding from the water and let it cool for 10 minutes before serving.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!