Mexican style Corn Pudding

corn pudding

Mexican corn pudding served with Mexican rice, tortillas, black refried beans, and garnished with avocado and tomato.

Mildly hot, and gloriously yellow, with sweet spots; this is Mexican dinner party fare. I can’t vouch for any authenticity; we tasted it at a Mexican restaurant in California, and the girls and I wanted to be able to replicate it at home. It took a few attempts to get the right level of heat, moisture, and sweetness, but we got there.

One of the nice things about it is it’s so easy to make, and will sit happily in the oven while you prepare the remainder of the meal, with margarita in hand. Very party spirited of it!

Corn Pudding

1/3 cup olive oil
4 oz (1 cup) golden, fine ground corn flour (not corn starch)
2 oz (1/2 cup) masa harina (corn meal/flour that has been treated with lime)
1/4 tsp salt
1 1/2 tsp baking powder
2 fl oz (1/4 cup) water
2 fl oz (1/4 cup) honey (or vegan alternative)
6 fl oz (3/4 cup) plain, non-dairy milk (I have used soy milk, rice milk, and coconut)
12-14oz (2 cups) frozen sweet corn kernels
1/2 tsp minced jalapeno chilis

Preheat the oven to 330F.

Grease an 8″ by 4″ ceramic, oven proof dish.

Mix all the ingredients together in a large bowl, and scrape into the prepared dish. (Yeah, I didn’t bother to defrost the sweet corn first.)

Cover with foil to prevent drying, and cook for 40 minutes in the middle of the oven.

Serve by the spoonful, or press into a deep spoon/mold, and un-mold onto individual plates.


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