Southwestern Corn Pudding Recipe
Southwestern Corn Pudding Recipe. Southwestern Corn Pudding is an American recipe which is not difficult to-make,quick and is ready with corn-pieces, bread scraps and cream. This recipe isn’t a pastry yet an ideal side-dish for Summer. Serve this flavourful and smooth pudding recipe with a mix of any South-Western dish and appreciate!
Elements of Southwestern Corn Pudding
8 Servings
3 1/2 cup American corn portions
1/2 cup low fat cream
3 egg
1 1/2 tablespoon jalapeno powder
1/4 gm cilantro
1 1/2 cup breadcrumbs
salt as required
Southwestern Corn Pudding Recipe
Instructions to make Southwestern Corn Pudding
Stage 1 Preaheat the broiler and coat the custard cups with bread morsels
Preheat stove to 350°F. Coat 8 1/2-cup ramekins or custard cups or 8-inch square baking dish with cooking splash, and residue with breadcrumbs.
Stage 2 Breal the corn pieces down in a food processor
Beat 3 cups corn pieces in food processor until thick and separated. Move to bowl, and mix in leftover 1 cup entire corn parts.
Stage 3 Prepare the pudding and heat until brown
Whisk together eggs, acrid cream, cilantro, jalapeno, and salt in discrete bowl. Mix corn into egg combination. Move combination to arranged ramekins, and heat 30 to 40 minutes, or until top is brilliant. You can decorate it with some powdered cinnamon and star anise.
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