Recipe by mersaydees
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.
Top Review by Crafty Lady 13
This is very similar to another corn pudding that I have had, except that the other dish had cubed bread instead of flour. I left out the red and green bell peppers, but did use the chopped onion. I skipped Step #6 and put it straight into the oven. The 55 minute cooking time was perfect. Thanks for another keeper, mersaydees. Recipenapped for Nov. 2009 Aus/NZ Swap.
- 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
Directions See How It's Made
- Melt butter in a 5-quart saucepan over medium heat; add onion, garlic, and bell peppers.
- Cook, stirring, until onion is limp.
- Stir in flour, salt, sugar, and pepper; cook, stirring constantly, until bubbly.
- Remove from heat; add corn, eggs, and milk, stirring until mixture is well blended.
- Pour corn mixture into shallow, buttered 3-quart baking dish.
- (Cover and refrigerate as long as 24 hours).
- Bake 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).