Name: Corn Pudding
Prep time: 90 min
Yield: 12
Cuisine: Mexicana
Ingredients: 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

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.

At the moment, this recipe does not have nutritional information.

Provided by

Corn Pudding

Ingredients

Preparation

Nutritional information

Presentation

Tips

Corn Pudding

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter