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Mexican Corn Pudding Recipe

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. Mexican Corn Pudding picture

Summary

Preparation Time10 MinCooking Time35 Min

Ready In45 MinDifficulty LevelEasy

Servings8CuisineMexican

CourseSide DishTasteSweet

FeelCreamyMethodBaked

SpecialityPart of MenuVegetarianLacto Ovo Vegetarian

Main IngredientVegetableInterest GroupParty

Recipe Story

This is a family recipe of a Mexican friend's grandmother. But once I started making, it became one of our favorites.

Ingredients

1 pound corn kernels

1 stick of butter at room temperature

3 eggs

1 can condensed milk

1 tablespoon baking powder

3/4 cup all purpose flour

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.