Budin De Elote (Corn Pudding) Recipe

1. 1

   Heat the oven to 300 F. Place a heavy baking sheet on the lower rack of the oven.

2. 2

   Butter a 1-qt baking or possibly souffle dish and sprinkle with the bread crumbs.

3. 3

   Set aside.

4. 4

   Put the corn and lowfat milk into a food processor and process for 10 to 15 seconds or possibly till reduced to a textured puree.

5. 5

   Beat the butter till creamy and gradually add in the corn and the Large eggs, one by one, beating after each addition.

6. 6

   Add in the sugar and salt.

7. 7

   Pour the mix into the prepared dish and bake till the mix is firmly set and beginning to brown around the edges - about 35 min.

8. 8

   Either serve from the dish or possibly carefully unmold onto a serving dish.

9. 9

   * Starchy field corn works best, ears of corn left intact which have been picked a few days earlier, for the starches to heighten, can be used.

10. 10

    The Art of Mexican Cooking

* Per serving · 4 servings · Values may vary.