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Corn pudding, or creamed corn, is a variation of the well-known corn pie, focusing exclusively on corn kernels. It is ideal to accompany cooked meats or fresh salads, such as the classic combination of tomato and onion.
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How to Make Corn Pudding?
Ideally, corn pudding is made with freshly cut corn kernels. However, you can also use frozen shucked corn, either in its traditional or sweet version, depending on your preferred level of sweetness.
Corn Pudding Recipe
Prep Time: 45 minutes
Cook Time: 30 minutes
Calories: 350 kcal
Servings: 4 people
Ingredients
- 1 kg shucked corn
- 500 ml milk
- 2 eggs
- 2 tablespoons butter
- 2 tablespoons oil
- 1 diced onion
- 1 teaspoon paprika
- ½ cup basil
- Powdered sugar
- Salt
- Pepper
Instructions
- Preheat the oven to 200°C (396°F) for at least 10 minutes. In a large pot, add the butter and oil, and heat over medium heat until melted without lumps.
- Add the diced onion and sauté until translucent. Sprinkle with paprika, season with salt and pepper to taste, and cook for 1 minute, stirring to blend the flavors.
- In a food processor or blender, blend the corn with the basil and milk until smooth. Pour the mixture into the pot with the sautéed onions, mix well, and cook over medium-high heat for about 10 minutes or until creamy.
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- Remove the pot from the heat and stir in the beaten eggs. Adjust seasoning and pour the mixture into buttered clay or ceramic molds. Sprinkle with powdered sugar and bake for 20 to 30 minutes until the top is lightly golden. Serve immediately.
Nutritional Porperties
Chilean corn pudding is a natural source of carbohydrates, fiber, and antioxidants, thanks to the fresh corn, which contributes to energy and digestive health. It also provides vitamins A and C, along with minerals like magnesium and potassium, which support the immune system and muscle function.
Characteristics of Chilean Corn
Chilean corn for pudding is characterized by its large, tender, and slightly sweet kernels, ideal for achieving a creamy texture and balanced flavor in the preparation. Additionally, its high starch content allows the mixture to thicken naturally without the need for other ingredients.
Corn in South America
Corn, known in different countries as maize, elote, or jojoto, comes from the Quechua word “chuqllu” and plays a crucial role in many South American cultures.
