Total Time
1hr 25mins
Prep 20 mins
Cook 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.

Ingredients Nutrition


  1. Melt butter in a 5-quart saucepan over medium heat; add onion, garlic, and bell peppers.
  2. Cook, stirring, until onion is limp.
  3. Stir in flour, salt, sugar, and pepper; cook, stirring constantly, until bubbly.
  4. Remove from heat; add corn, eggs, and milk, stirring until mixture is well blended.
  5. Pour corn mixture into shallow, buttered 3-quart baking dish.
  6. (Cover and refrigerate as long as 24 hours).
  7. 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).


Most Helpful

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.

Crafty Lady 13 November 23, 2009

I diced the onion & peppers very small, then followed your directions right down the line for a wonderful tasting corn pudding! The only thing I MIGHT do differently another time is to add a can of whole kernel corn, 'cause I really like to corn it up (my preference only)! Thanks for sharing a great recipe! [Tagged, made & reviewed in Newest Zaar Tag cooking game]

Sydney Mike May 05, 2008

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