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CREAMY CORN PUDDING

1-2 T OIL
1 MEDIUM ONION, FINELY CHOPPED
1 CLOVES GARLIC, CHOPPED
2 TSP AJÍ AMARILLO PASTE
1/2 POUND BEEF OR PORK, GROUND
1 T TOMATO PASTE
HANDFUL KALAMATA OLIVES, CHOPPED
2 T RAISINS
1 HARD-BOILED EGG, CHOPPED
1 T CILANTRO LEAVES, CHOPPED
SALT AND PEPPER, TO TASTE

CORN DOUGH:

1-2 T BUTTER
1/2 MEDIUM ONION, FINELY CHOPPED
1/4 C AJÍ AMARILLO PASTE
3 EARS OF CORN, KERNELS BLENDERIZED SMOOTH
1/2 C EVAPORATED MILK
1/4 C SUGAR
1/2 C PARMESAN CHEESE, GRATED
1 EGG

1/4 C PARMESAN CHEESE, GRATED

SWEAT ONION, GARLIC, AND AJÍ AMARILLO PASTE IN OIL OVER MEDIUM HEAT UNTIL SOFT.

ADD MEAT AND BROWN.

REMOVE FROM HEAT AND ADD IN REMAINING INGREDIENTS.

SET ASIDE FILLING AND PREPARE DOUGH:

SWEAT ONION AND AJÍ AMARILLO PASTE IN BUTTER OVER MEDIUM HEAT UNTIL SOFT.

ADD BLENDERIZED CORN AND EVAPORATED MILK. COOK, STIRRING, UNTIL CORN IS GLOSSY AND THICK.

ADD SUGAR TO TASTE.

REMOVE FROM HEAT AND STIR IN PARMESAN AND EGG.

PUT HALF THE DOUGH INTO BAKING DISHES. PUT FILLING OVER DOUGH. PUT REST OF DOUGH ON TOP.

SPRINKLE REMAINING PARMESAN ON TOP.

BAKE AT 350° FOR 25 MINUTES UNTIL BUBBLY AND SET.

COOL FOR A FEW MINUTES.

NOTES:

COOKING TIME DEPENDS ON HOW MANY BAKING DISHES YOU HAVE. I USE INDIVIDUAL RAMEKINS OR FRENCH ONION SOUP BOWLS. IF YOU MAKE THIS AS A SINGLE PUDDING, IT COULD BE AS LONG AS 45 MINUTES.

YOU CAN BUY AJÍ AMARILLO AT SOME HISPANIC GROCERY STORES. THE PASTE IS JUST SEEDED AND STEMMED PEPPERS, BLENDERIZED WITH ENOUGH OIL TO MAKE A CREAMY PASTE. YOU CAN SUBSTITUTE SERRANO AND/OR HABEÑERO. THE SERRANO IS ABOUT THE RIGHT HEAT, BUT THE HABEÑERO HAS THE FRUITINESS. ADJUST AMOUNTS ACCORDINGLY.

VARIATION:

YOU CAN MAKE THIS VEGETARIAN BY USING MUSHROOMS INSTEAD OF MEAT AND REPLACING THE EGG IN THE FILLING. THE EGG IN THE CUSTARD CAN BE REPLACED BY 1-2T OF QUINOA OR GARBANZO FLOUR AND THE CONDENSED MILK WITH OAT MILK (FOR VEGANS).