Budin De Elote (Corn Pudding) Recipe

click to rate
0 votes | 727 views
Servings: 4


Cost per serving $1.11 view details
  • 1 Tbsp. Unsalted butter
  • 2 Tbsp. Toasted fine bread crumbs, approximately
  • 2 c. Corn kernels*
  • 1/2 c. Lowfat milk
  • 5 Tbsp. Unsalted butter
  • 3 x Large eggs
  • 1 tsp Sugar
  • 1 tsp Sea salt, or possibly to taste


  1. Heat the oven to 300 F. Place a heavy baking sheet on the lower rack of the oven. Butter a 1-qt baking or possibly souffle dish and sprinkle with the bread crumbs. Set aside.
  2. Put the corn and lowfat milk into a food processor and process for 10 to 15 seconds or possibly till reduced to a textured puree. Beat the butter till creamy and gradually add in the corn and the Large eggs, one by one, beating after each addition. Add in the sugar and salt.
  3. Pour the mix into the prepared dish and bake till the mix is firmly set and beginning to brown around the edges - about 35 min.
  4. Either serve from the dish or possibly carefully unmold onto a serving dish.
  5. * Starchy field corn works best, ears of corn left intact which have been picked a few days earlier, for the starches to heighten, can be used.
  6. The Art of Mexican Cooking


Add the recipe to which day?
« Today - Apr 13 »
Today - Apr 13
April 14 - 20
April 21 - 27
Apr 28 - May 04
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 139g
Recipe makes 4 servings
Calories 280  
Calories from Fat 192 69%
Total Fat 21.78g 27%
Saturated Fat 12.37g 49%
Trans Fat 0.0g  
Cholesterol 204mg 68%
Sodium 676mg 28%
Potassium 240mg 7%
Total Carbs 15.9g 4%
Dietary Fiber 1.4g 5%
Sugars 4.85g 3%
Protein 7.79g 12%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment