Budin De Elote (Corn Pudding) Recipe – a delicious recipe with butter, bread crumbs, Corn kernels, milk, butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 300 F. Place a heavy baking sheet on the lower rack of the oven.
2
Butter a 1-qt baking or possibly souffle dish and sprinkle with the bread crumbs.
3
Set aside.
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
Beat the butter till creamy and gradually add in the corn and the Large eggs, one by one, beating after each addition.
6
Add in the sugar and salt.
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
Either serve from the dish or possibly carefully unmold onto a serving dish.
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
The Art of Mexican Cooking
384
kcal
Calories
27
g
Fat
27
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Tbsp. Unsalted butter, 2 Tbsp. Toasted fine bread crumbs, approximately, 2 c. Corn kernels*, 1/2 c. Lowfat milk, and more.
Yes, Budin De Elote (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.
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