Pastel De Choclo - Corn Pudding
Recipe: #14235
September 10, 2014
Categories: Side Dishes, Corn, Onions South American, Sunday Dinner, Oven Bake, Vegetarian, Vegetarian Dinner, more
"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 is 7 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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