Mexican Corn Pudding
|Corn kernels||1 Pound|
|Butter||1⁄2 Cup (8 tbs) (1 stick at room temperature)|
|Condensed milk||1 Can (10 oz)|
|Baking powder||1 Tablespoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
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.