Aztec corn pudding from Sweet Lorraine's Cafe & Bar - FOX 32 News Chicago

Aztec corn pudding from Sweet Lorraine's Cafe & Bar

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(WJBK) -

Get this recipe courtesy of Chef Lorraine from Sweet Lorraine's Cafe & Bar.

Ingredients:
2-3 fresh ears of corn, grated with a box cheese shredder keep liquid
2- (14-16 oz). cans whole kernel corn, drained
1- (15-16 oz) can cream style corn
10 tbsp. (5 oz) unsalted butter, melted (put into a microwavable container with a lid and microwave until melted
1/4 cup granulated sugar
5 large eggs, lightly beaten
1 cup unbleached  flour
2 tsp baking powder
sea salt or kosher salt
freshly ground black pepper

Variations:  1 cup fresh or roasted red bell peppers, 1-2 tsp chopped jalapeño (pickled or fresh)

Preheat oven 350

4 whole acorn squash -halved and seeds removed

Line 2-sheet pans with parchment or foil (helps clean up)

Spray cut side with some vegetable spray and place cut side down on lined tray. Trim off a thin slice of the rounded part of the acorn squash so that it will lay flat when we go to fill it.

Bake until cooked all the way approx. 30-45 minutes (use a toothpick to check that the meat is tender). You can also place in a microwavable container and microwave until tender.

Don't over cook since we need the squash to keep their shape when filled with our corn pudding. Set aside to cool.  These can be baked off a couple of days ahead.

Combine all ingredients in a large bowl until combined pour into pre baked acorn squash - any left over pudding bake in custard cups  - the batter will keep in the refrigerator over night if you want to make into muffins in the morning and sprinkle some brown sugar and chopped pecans on the top.

Bake until the custard has set up about 35-45 minutes- or until a knife comes out clean.

Serve warm with corn chips, guacamole & salsa.

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