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Mexican Corn Pudding
A sweet baked corn pudding, blending cream cheese and jalapeño into a rich, comforting Yucatan-style dish.
Total time
60 min
Prep
15 min
Cook
45 min
Difficulty
easy
Cuisine
Mexican
vegetarian
Ingredients
600gcorn kernels (about 6 ears)
200gcream cheese, softened
3eggs
100gcaster sugar
60gbutter, melted
1 tspbaking powder
1jalapeño, finely diced
1 tspsalt
Instructions
1
Blend corn until smooth.
2
Beat cream cheese, eggs and sugar until smooth.
3
Combine corn, cream cheese mixture, melted butter, baking powder, jalapeño and salt.
4
Pour into a greased baking dish.
5
Bake at 175°C for 40–45 minutes until golden and set.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
431
Protein
7.9g
Fat
32.7g
Carbs
27.8g
Fiber
0.1g
Sodium
811mg
Reviews
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