Spicy corn and chili pudding
6 servings
70 minutes
Spicy corn and chili pudding is a fragrant dish of Mexican cuisine that combines the sweetness of corn with the spiciness of chili peppers. Its roots trace back to Mexican traditions where cornmeal and spicy seasonings are the foundation of many dishes. The pudding has a tender texture thanks to sour cream and eggs, while melted cheese gives it an appetizing crust. It is perfect as a standalone dish or a side for meat. Its rich flavor makes it an excellent choice for those who love culinary experiments. The aroma of this pudding evokes memories of sunny Mexico, where food is true art.
1
Preheat the oven to 190 degrees. Grease the baking dish with butter.
2
Grate the cheese.
- Cheese: 250 g
3
Mix corn flour with chili, baking powder, salt, and pepper.
- Cornmeal: 0.8 glass
- Chili pepper: 2 tablespoons
- Baking powder (raising agent): 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Beat the eggs, add sour cream, milk, and mix thoroughly.
- Chicken egg: 3 pieces
- Sour cream: 1 jar
5
Combine the eggs with the corn mixture, 1 cup of cheese, and corn kernels. Mix well.
- Frozen corn kernels: 300 g
- Cheese: 250 g
6
Transfer the dough to a baking dish and sprinkle with the remaining cheese.
- Cheese: 250 g
7
Bake for 45–50 minutes.
