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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A corn soufflé or pudding that can be eaten with Rajas Con Crema or with pork in Salsa verde. Some people add sugar or honey. I personally prefer it without sweetener. If you like corn you will love this recipe. It can be made ahead of time and refrigerated or frozen until ready to serve. Ingredients:
8 cups corn kernels |
1 cup butter |
1/2 cup milk |
1 tablespoon baking powder |
1 teaspoon salt |
5 eggs, separated |
3/4 cup fine breadcrumbs |
1 cup sugar (optional) |
Directions:
1. Puree corn in batches with 1 and 1/2 sticks of butter, salt, baking powder and egg yolks.
2. Pour mixture into a large bowl.
3. Stir in milk.
4. Beat egg whites until stiff and fold into corn mixture.
5. Pour into a baking dish large enough to hold the mixture and for it to raise about an inch.
6. Dot top with butter and sprinkle with breadcrumbs.
7. Place in preheated 350° oven for 45 to 50 minutes until top is golden and a toothpick inserted in center comes out clean.
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