Pastel De Choclo - Corn Pudding

"I got this recipe from a box of Bouillon cubes from Argentina. My daughter and I loved it. We ate it as a side dish for milanesas. I hope you will enjoy it as much as we did."
photo by Dienia B. photo by Dienia B.
photo by Dienia B.
Ready In:




  • Preheat oven to 375.
  • Saute onions in butter over low heat for about 10 minutes or until golden brown.
  • Meanwhile warm up the milk and dissolve the bouillon cube in it.
  • Add the flour to the onions and stir for 2-3 minutes.
  • Pour milk over it and keep stirring until it thickens, about 5 minutes.
  • Remove pan from the heat and add creamed corn, Parmesan cheese, bread crumbs. Mix well and let it cool for a few minutes.
  • Add the eggs, one at the time, mixing well.
  • Season with pepper and nutmeg and pour into a baking dish (9x9).
  • Bake for 40 minutes or until firm.

Questions & Replies

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  1. I've made a number of recipes for corn pudding, but not one quite like this! I did use the vegetable bouillon cube, & following your recipe right on down, we were rewarded with a wonderful tasting corn pudding! Definitely worth making again, too! Thanks for sharing the recipe! [Made & reviewed in Newest Zaar Tag]
  2. i love this corn pudding the onion adds flavor i only added one cause it was large , it puffs up nicely ,you cant see it cause picture was from next day


I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement.
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