Name: Bolivian Corn Pudding
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4-6 serving(s)
Cuisine: Bolivian
Ingredients: 1 (17 ounce) can creamed corn; 3 eggs, beaten; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 drops hot sauce; 1 tablespoon sugar; 1/2 cup monterey jack cheese, diced

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Bolivian Corn Pudding

At a Glance

Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 4-6 serving(s)

Dietary

Vegetarian

Allergens

Eggs
Milk

Calories 214.4 per serving 1286.4 for selected servings

Fat 8.6g per serving 51.6g for selected servings

Sugar 7.7g per serving 46.2g for selected servings

Protein 10.5g per serving 63g for selected servings

Carbohydrates 27.3g per serving 163.8g for selected servings

This is a traditional corn pudding, served at Christmastime in Bolivia. Maybe I’ll make it this year as part of our menu. The recipe comes from 365 Ways to Cook Vegetarian. The original recipe called for raisins, but I’ve omitted them.

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Equipment

Oven, medium bowl, 1 1/2 quart baking dish

Ingredients

1 (17 ounce) can creamed corn
3 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 drops hot sauce
1 tablespoon sugar
1/2 cup monterey jack cheese, diced

Instructions

Preheat oven to 350.
In a medium bowl, combine the corn, eggs, salt, pepper, hot sauce and sugar.
Beat until well blended.
Stir in cheese.
Pour into a lightly oiled 1 ½ quart baking dish.
Bake 55-60 minutes, until corn pudding feels firm to the touch. Serve hot.

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Bolivian Corn Pudding

At a Glance

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