Warning: Creating default object from empty value in /nfs/c01/h03/mnt/10053/domains/godalo.com/html/godalo/wp-content/themes/Godalo(continuum)/functions/admin-hooks.php on line 160

Mexican Sweet Corn Pudding

(Makes 10 Servings)

Butter – 2 teaspoons, softened

Dry Bread Crumbs – 2 Tablespoons

Sweet Corn – 12 ears

Milk – 1 cup

Masa Harina – 3/4 cup (available at most markets)

Sugar – 1/4 cup

Butter – 1/4 cup, softened

Baking Powder – 3/4 teaspoon

Sea Salt – 1/2 teaspoon

Cumin – 1/2 teaspoon, ground

Green Onions – 1/2 cup, chopped (about 4)

Green Chiles – 4-ounce can, diced, drained

Cornmeal – 1/3 cup

Cilantro – 1 Tablespoon, fresh, snipped

  • Preheat oven to 325 Degrees.  Coat a 3-quart baking dish with the 2 teaspoons butter.  Sprinkle dish with bread crumbs and tilt to coat; shake out excess.  Set aside.  Cut corn from cobs, but do not scrape cobs (should have about 6 cups of corn kernels).
  • In a blender or food processor, combine 3 cups of the corn kernels and the cup of milk.  Cover and blend or process until smooth.
  • In a large bowl, combine masa harina, sugar, the 1/4 cup butter, baking powder, sea salt and ground cumin; beat with an electric mixer on low to medium speed until combined.  Add blended corn mixture, remaining 3 cups of corn kernels, chopped green onions, diced green chiles, cornmeal and fresh cilantro.  Stir to combine.  Pour mixture into prepared baking dish; cover dish with aluminum foil.
  • Bake for 1 hour or until mixture is set and a knife inserted near the center comes out clean.
  • Enjoy it!

No comments yet.

Add your response