Pastel De Choclo - Corn Pudding

7
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"I got this recipe from a box of Bouillon cubes from Argentina. My daughter and I loved it. We ate it as a side dish for milanesas. I hope you will enjoy it as much as we did."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (283.7 g)
  • Calories 258.5
  • Total Fat - 15.3 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 170.9 mg
  • Sodium - 438 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 2.3 g
  • Sugars - 7.6 g
  • Protein - 10.3 g
  • Calcium - 176.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.1 mg

Step 1

Saute onions in butter over low heat for about 10 minutes or until golden brown.

Step 2

Meanwhile warm up the milk and dissolve the bouillon cube in it.Add the flour to the onions and stir for 2-3 minutes.Pour milk over it and keep stirring until it thickens, about 5 minutes.Remove pan from the heat and add creamed corn, Parmesan cheese, bread crumbs. Mix well and let it cool for a few minutes.Add the eggs, one at the time, mixing well.

Step 3

Season with pepper and nutmeg and pour into a baking dish (9x9).Bake for 40 minutes or until firm.

Tips & Variations


No special items needed.

Related

JostLori

DH says it's a 10! We had this as a stand-alone vegetarian dinner and it was delicious! Its hard to find creamed corn, so I used homemade. Was a little worried about the texture but it came out just fine! This almost has a soufflé texture, it is very light, but filling. I can't wait to try it cold. Thanks for posting! UPDATE: I tried this cold, with chopped fresh basil on top, and I find it even better!

review by:
(14 Nov 2014)