Creamy Corn Pudding

Appetizers | Mexican cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy Corn Pudding

Ingredients

Corn Cobs - 6 pieces
Salted Butter - 4 tablespoons
Heavy cream - 5.5 oz
Salt - 1½ teaspoons
Sugar - 1 teaspoon
Ground cayenne pepper - a pinch
Milk - 11 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 356°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.