Mexican Sweet Corn Pudding Bake Recipes

Steps:

• Preheat oven to 350°. Mix the first 5 ingredients and 4 tablespoons green onions; transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese., Bake, covered, 20 minutes. Uncover; bake until bubbly and lightly browned, 15-20 minutes longer. Sprinkle with remaining green onions. If desired, serve with lime wedges.

Steps:

• Preheat oven to 375 degrees F.
• Butter a glass 12 by 10-inch baking dish and set aside
• In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth.
• Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
• Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil.
• Fill a 9x13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Remove 8x8-inch dish from water bath and let cool for 10 minutes.

Steps:

• Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.

Steps:

• Set oven to 350 degrees F.
• Prepare a 13 x 9-inch pan and grease an 8 x 8 -inch baking pan.
• In a bowl beat the butter until creamy.
• Add in the corn flour and water; beat until well combined.
• Using a food processor process the thawed frozen corn (do not process until smooth, leave bit chunky) then stir into the creamed mixture.
• In another bowl combine the cornmeal, sugar, whipping cream, salt and baking powder; add to the creamed mixture and stir with a wooden spoon to combine.
• Transfer the batter to the greased 8 x 8-inch baking pan, smooth out the batter, then cover with foil.
• Place the pan into the 13 x 9-inch pan, then fill one-third up of the pan full of water.
• Bake for about 50-60 minutes.
• Allow to cool for about 15 minutes.
• Scoop out with an ice cream scoop.

Steps:

• In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
• Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
• In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
• Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.