Budin De Elote (corn Pudding)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Mexican | Archived, Mexico, Vegetables | 4 | Servings |
INGREDIENTS
| Jim Vorheis | ||
| 1 | T | Unsalted butter |
| 2 | T | Toasted fine bread crumbs |
| approximately | ||
| For the budin: | ||
| 2 | c | Corn kernels* |
| 1/2 | c | Milk |
| 5 | T | Unsalted butter |
| 3 | Eggs | |
| 1 | t | Sugar |
| 1 | t | Sea salt, or to taste |
INSTRUCTIONS
Heat the oven to 300 F. Place a heavy baking sheet on the lower rack of the oven. Butter a 1-quart baking or souffle dish and sprinkle with the bread crumbs. Set aside. Put the corn and milk into a food processor and process for 10 to 15 seconds or until reduced to a textured puree. Beat the butter until creamy and gradually add the corn and the eggs, one by one, beating after each addition. Add the sugar and salt. Pour the mixture into the prepared dish and bake until the mixture is firmly set and beginning to brown around the edges - about 35 minutes. Either serve from the dish or carefully unmold onto a serving dish. Starchy field corn works best, ears of corn left intact that have been picked a few days earlier, for the starches to heighten, can be used. The Art of Mexican Cooking From the collection of Jim Vorheis File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 305
Calories From Fat: 196
Total Fat: 22.2g
Cholesterol: 187.7mg
Sodium: 638.5mg
Potassium: 298.4mg
Carbohydrates: 20.8g
Fiber: 2.2g
Sugar: 5.5g
Protein: 8.5g