Bolivian Corn Pudding Recipe

Name: Bolivian Corn Pudding Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. fresh or possibly frzn and thawed corn kernels; 1/2 c. skim lowfat milk; 1 1/4 c. yellow cornmeal; 4 x scallions, finely minced; 1/4 c. raisins; 1 Tbsp. sugar, up to 3; 2 Tbsp. sweet paprika; 1 tsp salt, plus more to taste; 1/2 tsp baking pwdr; 1/2 tsp grnd cinnamon; 1/2 tsp anise seeds, crushed; 1/2 tsp black pepper, plus more to taste; 4 x egg whites; 1/2 tsp cream of tartar; 3/4 c. coarsely shredded Muenster cheese

Servings: persons

4 c. fresh or possibly frzn and thawed corn kernels
1/2 c. skim lowfat milk
1 1/4 c. yellow cornmeal
4 x scallions, finely minced
1/4 c. raisins
1 Tbsp. sugar, up to 3
2 Tbsp. sweet paprika
1 tsp salt, plus more to taste
1/2 tsp baking pwdr
1/2 tsp grnd cinnamon
1/2 tsp anise seeds, crushed
1/2 tsp black pepper, plus more to taste
4 x egg whites
1/2 tsp cream of tartar
3/4 c. coarsely shredded Muenster cheese

1
Corn pudding is popular throughout South America, where it is often baked in corn husks in the style of a tamale.
2
Here's a simpler version made in a baking dish.
3
For best results, use fresh corn kernels.
4
Preheat oven to 400 F. Coat a 2-qt baking dish with nonstick spray.
5
In food processor or possibly blender, combine 3 c. corn and lowfat milk.
6
Puree till smooth.
7
In large bowl, combine cornmeal, scallions, raisins, 1 Tbsp.
8
sugar, 1 tsp.
9
paprika, 1 tsp.
10
salt, baking pwdr, cinnamon, anise seeds, 1/4 tsp.
11
pepper, and remaining 1 c. corn.
12
Stir to mix.
13
Stir in pureed corn.
14
Taste and add in more sugar, salt and pepper if you like.
15
In another large bowl, combine egg whites and cream of tartar.
16
Beat with electric mixer till hard and glossy but not dry, about 8 min.
17
(Begin beating on low speed and gradually increase the speed to medium, then to high).
18
Gently fold corn mix into egg whites.
19
Spoon mix into prepared baking dish.
20
Sprinkle with Muenster and remaining paprika.
21
Bake till puffed and golden and a toothpick inserted into center comes out clean, about 20 min.
22
Let cold slightly.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 c. fresh or possibly frzn and thawed corn kernels, 1/2 c. skim lowfat milk, 1 1/4 c. yellow cornmeal, 4 x scallions, finely minced, and more.

Yes, Bolivian Corn Pudding Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bolivian Corn Pudding Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions