Corn Pudding
This corn pudding is perfect for a breakfast with friends or a Sunday brunch.
Reviewed by Editorial Team of Kiwilimón
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12 comentarios
Ingredients
12
Servings
- 3 cups corn kernels, fresh, frozen, or canned
- 1 cup cow's milk
- 6 eggs, separated
- 2 sticks unsalted butter
- 300 grams flour, sifted
- 1 teaspoon baking powder
- 1/2 cups sugar
- 1 chicken breast, cooked and shredded
- 2 cups Poblano chile strips
- sour cream, natural, for decoration
- butter, for greasing
- breadcrumbs
Preparation
1h 30 mins
0 mins
Low
- Preheat the oven to 200 degrees Celsius.
- Butter and sprinkle breadcrumbs in a rectangular baking dish.
- Blend the corn kernels with the milk, egg yolks, sugar, salt, and the two melted butter sticks.
- In a bowl, beat the egg whites until stiff peaks form and set aside.
- In another bowl, pour the corn mixture and combine it with the sifted flour and baking powder, then gently fold in the egg whites.
- Pour half of the mixture into the baking dish and place the chicken and pepper filling, then add the rest of the mixture.
- Bake at 200 degrees for about 35 minutes or until it turns golden brown.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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