Mexican Sweet Corn Pudding Bake

READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees F.
  • Prepare a 13 x 9-inch pan and grease an 8 x 8 -inch baking pan.
  • In a bowl beat the butter until creamy.
  • Add in the corn flour and water; beat until well combined.
  • Using a food processor process the thawed frozen corn (do not process until smooth, leave bit chunky) then stir into the creamed mixture.
  • In another bowl combine the cornmeal, sugar, whipping cream, salt and baking powder; add to the creamed mixture and stir with a wooden spoon to combine.
  • Transfer the batter to the greased 8 x 8-inch baking pan, smooth out the batter, then cover with foil.
  • Place the pan into the 13 x 9-inch pan, then fill one-third up of the pan full of water.
  • Bake for about 50-60 minutes.
  • Allow to cool for about 15 minutes.
  • Scoop out with an ice cream scoop.
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