 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
|
Pudin de Elote. This is based on a recipe from Sunset's Mexican Cook Book. I love it, yet look forward to trying the other two similar recipes I found on 'Zaar as of this publication. This can be assembled up to 24 hours ahead of time and baked for 1 hour and 5 minutes before serving. Ingredients:
6 tablespoons butter |
1 large onion, chopped |
1 garlic clove, minced (or pressed) |
1 medium red bell pepper, seeded and chopped |
1 medium green bell pepper, seeded and chopped |
1/3 cup all-purpose flour, unsifted |
1 teaspoon salt |
1 tablespoon sugar |
1/4 teaspoon pepper |
2 (16 ounce) cans cream-style corn |
6 eggs, slightly beaten |
2 cups milk |
Directions:
1. Melt butter in a 5-quart saucepan over medium heat; add onion, garlic, and bell peppers.
2. Cook, stirring, until onion is limp.
3. Stir in flour, salt, sugar, and pepper; cook, stirring constantly, until bubbly.
4. Remove from heat; add corn, eggs, and milk, stirring until mixture is well blended.
5. Pour corn mixture into shallow, buttered 3-quart baking dish.
6. (Cover and refrigerate as long as 24 hours).
7. Bake in a 350 degree F oven for 55 minutes or until center appears set when dish is gently shaken. (If chilled, bake 1 hour and 5 minutes).
|
|