1/1 Photo of Baked Corn Pudding
1 hr 25 mins
1 hr 5 mins
Pudin de Elote. This is based on a recipe from Sunset's Mexican Cook Book. I love it, yet look forward to trying the other two similar recipes I found on 'Zaar as of this publication. This can be assembled up to 24 hours ahead of time and baked for 1 hour and 5 minutes before serving.
My Private Note
Units: US | Metric
- 6 tablespoons butter
- 1 large onion, chopped
- 1 garlic clove, minced (or pressed)
- 1 medium red bell pepper, seeded and chopped
- 1 medium green bell pepper, seeded and chopped
- 1/3 cup all-purpose flour, unsifted
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 2 (16 ounce) cans cream-style corn
- 6 eggs, slightly beaten
- 2 cups milk
- 1Melt butter in a 5-quart saucepan over medium heat; add onion, garlic, and bell peppers.
- 2Cook, stirring, until onion is limp.
- 3Stir in flour, salt, sugar, and pepper; cook, stirring constantly, until bubbly.
- 4Remove from heat; add corn, eggs, and milk, stirring until mixture is well blended.
- 5Pour corn mixture into shallow, buttered 3-quart baking dish.
- 6(Cover and refrigerate as long as 24 hours).
- 7Bake in a 350 degree F oven for 55 minutes or until center appears set when dish is gently shaken. (If chilled, bake 1 hour and 5 minutes).
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Nutritional Facts for Baked Corn Pudding
Serving Size: 1 (223 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 234.1
- Calories from Fat 109
- Total Fat 12.1 g
- Saturated Fat 6.5 g
- Cholesterol 152.0 mg
- Sodium 607.5 mg
- Total Carbohydrate 26.3 g
- Dietary Fiber 1.8 g
- Sugars 5.8 g
- Protein 7.8 g