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Mexican Corn Pudding

Ammini's picture
This creamy and slightly sweet corn pudding goes very well with spicy Mexican main dishes. If your want to add more texture the pudding, instead of adding all of the corn kernels, reserve part of it, and stir it in after all the ingredients are mixed together.
Ingredients
  Corn kernels 1 Pound
  Butter 1⁄2 Cup (8 tbs) (1 stick at room temperature)
  Eggs 3
  Condensed milk 1 Can (10 oz)
  Baking powder 1 Tablespoon
  All purpose flour 3⁄4 Cup (12 tbs)
Directions

Combine everything except the flour in a food processor and mix well. When the mixture turns creamy, add the flour and mix well. Transfer to a buttered and floured baking dish. Bake at 340 F (170 C) for 30 to 35 minutes. To test if the pudding is fully baked insert a toothpick at the center and if it comes out clean the pudding is ready. Remove form the oven. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Taste: 
Sweet
Feel: 
Creamy
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
8
Story
This is a family recipe of a Mexican friend's grandmother. But once I started making, it became one of our favorites.

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Average: 4 (8 votes)

3 Comments

vandana's picture
that looks really delicious. Will definitely try it at home.
srividya76's picture
Srividya Kumar Iyer This dish is really very tasty.
Ammini's picture
Thank you Srividya. I am glad you enjoyed it.