Ingredients and Weight:
- Fresh sweet corn kernels: 3 cups (500g)
- Butter: 1/2 cup (113g)
- Flour: 1/4 cup (30g)
- Milk: 2 cups (473ml)
- Heavy cream: 1 cup (237ml)
- Sugar: 1/2 cup (100g)
- Eggs: 4 large
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Optional: Fresh parsley, for garnish
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, combine the corn kernels, butter, flour, milk, heavy cream, sugar, eggs, salt, and black pepper. Stir until well combined.
- Pour the mixture into the prepared baking dish.
- Bake for 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Let cool for 10 minutes before serving. Garnish with fresh parsley, if desired.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 350
- Fat: 20g
- Saturated fat: 10g
- Cholesterol: 150mg
- Sodium: 350mg
- Carbohydrates: 35g
- Sugar: 20g
- Protein: 10g
Dish Characteristics:
- Creamy and custardy texture
- Sweet and savory flavors
- Versatile dish that can be served as a side or dessert
- Easy to prepare and cook
User Comments:
- "This is the best corn pudding recipe I've ever tried! It's so creamy and flavorful."
- "I love the combination of sweet and savory flavors. It's the perfect dish for a summer barbecue."
- "I'm not usually a fan of corn pudding, but this recipe is a game-changer. It's so addictive!"
Special Precautions and Tips:
- Be sure to use fresh corn kernels for the best flavor.
- If you don't have heavy cream, you can substitute with an equal amount of milk.
- Serve the tomalito warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
