Recipe number 18008 is

Corn Pudding - Budin De Elote

The ingredients are:
Jim Vorheis 1 tbsp Unsalted butter 2 tbsp Toasted fine bread crumbs, approximately For the budin: 2 cup Corn kernels* 1/2 cup Milk 5 tbsp Unsalted butter 3 Eggs 1 tsp Sugar 1 tsp Sea salt, or to taste

The recipe yield is:
4 servings

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

Mexican; Vegetables

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