Mexican Corn Pudding
Ingredients
- 333.3 gCorn (drained)
- 2.7 pcEgg (whole)
- 40 gUnsalted butter (melted)
- 166.7 mlCream (liquid)
- 33.3 gCorn flour (sifted)
- 1.3 tbspWhite sugar
- 0.7 tspBaking powder
- 0.7 pinchGray sea salt
Method
A texture between a custard and a soufflé, with corn kernels that pop under the tooth. The surface should be golden brown and the center still slightly jiggly when coming out of the oven.
- 1
Roughly blend half of the sweet corn to obtain a thick puree. Keep the rest of the kernels whole to provide texture.
- 2
Whisk the eggs with the melted butter and white sugar. Pour in the cream and mix until the batter is smooth.
- 3
Add the corn flour, baking powder, and a pinch of grey sea salt. Fold in the corn (puree and kernels). The batter should be fairly liquid but bound.
- 4
Pour into a buttered dish. Bake at 180°C. It's ready when the top is deep yellow and the edges slightly pull away from the dish.
Frequently asked questions
How do you get this dish right?
- Do not overcook: the pudding should remain moist in the center, a knife blade should come out just clean.
- If using canned corn, rinse it thoroughly to remove the brine taste.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in the oven to maintain its softness.
