“Pudin de Elote. This is based on a recipe from Sunset's Mexican Cook Book. I love it, yet look forward to trying the other two similar recipes I found on 'Zaar as of this publication. This can be assembled up to 24 hours ahead of time and baked for 1 hour and 5 minutes before serving.”
READY IN:
1hr 25mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a 5-quart saucepan over medium heat; add onion, garlic, and bell peppers.
  2. Cook, stirring, until onion is limp.
  3. Stir in flour, salt, sugar, and pepper; cook, stirring constantly, until bubbly.
  4. Remove from heat; add corn, eggs, and milk, stirring until mixture is well blended.
  5. Pour corn mixture into shallow, buttered 3-quart baking dish.
  6. (Cover and refrigerate as long as 24 hours).
  7. Bake in a 350 degree F oven for 55 minutes or until center appears set when dish is gently shaken. (If chilled, bake 1 hour and 5 minutes).

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