Mexican Corn Pudding Recipe

Name: Mexican Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 tablespoons butter; 1/4 cup applesauce; 1/2 cup masa harina; 4 tablespoons water; 0.75 (15 ounce) can corn; 1 tablespoon honey; 3 drops stevia; 3 tablespoons half-and-half; 1 teaspoon baking soda; salt

Servings: persons

1
Melt the butter.
2
Combine the butter and apple sauce in a medium bowl.
3
Add the masa harina, and if the dough has the consistency of cookie dough, it is perfect. If not, add water, 1 tbsp at a time.
4
Add the rest of the ingredients one at a time.
5
Pour into oven safe greased container.
6
Bake at 350 for about 45 minutes.
7
The pudding should be soft.
8
Serve as a side dish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 tablespoons butter, 1/4 cup applesauce, 1/2 cup masa harina, 4 tablespoons water, and more.

Yes, Mexican Corn Pudding 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.

Mexican Corn Pudding

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