Mexican Corn Pudding

Name: Mexican Corn Pudding
Cuisine: Mexican
Ingredients: paprika; ½ teaspoon chilli powder; 175 g (6 oz) polenta; 125 g (4½ oz) butter; 300 g (10½ oz) sweetcorn kernels (if you’re not keen on stripping sweetcorn cobs, you can use frozen or tinned corn); 300 g (10½ oz) sweetcorn kernels (if you’re not keen on stripping sweetcorn cobs, you can use frozen or tinned corn); 2 eggs, mixed together; 300 g (10½ oz) sweetcorn kernels (if you’re not keen on stripping sweetcorn cobs, you can use frozen or tinned corn); 300 g (10½ oz) sweetcorn kernels (if you’re not keen on stripping sweetcorn cobs, you can use frozen or tinned corn); 75 g (3 oz) ripe olives (with or without the stones removed, depending on how energetic you’re feeling); 1 green and 1 red pepper, deseeded and cut into strips; salt and pepper; salt and pepper; 250 g (9 oz) tomatoes, skinned, deseeded and chopped; 300 ml (10 fl oz) milk; 1 green and 1 red pepper, deseeded and cut into strips; 1 small onion, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

I find this is a very useful recipe as an accompaniment to cold meat, but for the purposes of this book it’s a vegetarian recipe and it stands perfectly well on its own.

Ingredients

300 g (10½ oz) sweetcorn kernels (if you’re not keen on stripping sweetcorn cobs, you can use frozen or tinned corn)</

Americas
Mexico
Side dish
Gluten-free
Vegetarian

Method

Preheat the oven to 160°C/325°F/gas mark 3. In a large mixing bowl, lightly combine all the ingredients except the polenta and the butter. Add the polenta and stir in with a large spoon until well mixed through. Grease a 1.5 litre (2½ pint) casserole with a little of the butter.