Pastel De Choclo - Corn Pudding |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I got this recipe from a box of Bouillon cubes from Argentina. My daughter and I loved it. We ate it as a side dish for milanesas. I hope you will enjoy it as much as we did. Ingredients:
2 medium onions, finely chopped |
2 ounces butter |
2 tablespoons flour |
2 cups milk |
1 bouillon cube (chicken or veggie) |
1 (14 3/4 ounce) can creamed corn (personal favorite, green giant) |
4 eggs |
3 tablespoons parmesan cheese, grated |
2 tablespoons breadcrumbs |
1/4 teaspoon pepper (or to taste) |
1/4 teaspoon nutmeg (or to taste) |
1 teaspoon sugar |
Directions:
1. Preheat oven to 375.
2. Saute onions in butter over low heat for about 10 minutes or until golden brown.
3. Meanwhile warm up the milk and dissolve the bouillon cube in it.
4. Add the flour to the onions and stir for 2-3 minutes.
5. Pour milk over it and keep stirring until it thickens, about 5 minutes.
6. Remove pan from the heat and add creamed corn, Parmesan cheese, bread crumbs. Mix well and let it cool for a few minutes.
7. Add the eggs, one at the time, mixing well.
8. Season with pepper and nutmeg and pour into a baking dish (9x9).
9. Bake for 40 minutes or until firm.
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