Growing up in New Mexico, I enjoyed some of the most delicious Mexican food. If you have ever met someone from the 505, then you’ve probably noticed they’re quite particular about their food … not that I would know anything about that (grin). Any time my family and I ate out at a Mexican food restaurant, I would order a dish that included a pile of corn pudding. As I recall, I always saved it for last, because you’re suppose to save the best for last.
A simple way to describe corn pudding would be to liken it to a warm, gooey cookie, fresh out of the oven. It’s moist, crumbly, and sweet; melting in your mouth with each bite. Full of crunchy bits of corn, this golden-yellow scoop of goodness will finish your dish off, on the bright side.
Using a standing mixer, beat ingredients as suggested in the instructions below. The corn dough should be crumbly and slightly stick together as seen in the photo above.
Level your corn dough in your baking dish without pressing firmly on it, this will only make the dough tough. Don’t forget to sprinkle more sugar on top! You will bake the corn pudding using the ‘water bath’ method. Baking this way will add more moisture to your dish and help prevent any burning.
Tada! Hot pipping corn pudding right out of the oven and ready to scoop. Can’t wait for you to try this delightful recipe.
Mexican Corn Pudding
Prep time: 15 minutes / Bake time: 55-65 minutes / Serves 6-8
1/2 cup unsalted butter, softened
1/2 cup masa harina (corn flour)
1/4 cup cornmeal, fine ground
1/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup half and half
1 1/2 cup frozen sweet corn, thaw for 30 minutes before using
additional sugar for dusting
- Preheat oven to 350°.
- You will need an 8×8 baking dish as well as a 13×9, set these aside.
- Using a food processor, pulse thawed corn together until pieces are in small bits, set aside.
- In a standing mixer, cream butter and masa harina together on medium-high speed until a creamy paste forms.
- Using a spatula, scrape sides of mixing bowl, add water, half and half, and corn to the paste and mix on medium-low speed.
- In a separate bowl, combine cornmeal, sugar, salt, and baking powder.
- Add dry ingredients slowly into the corn mixture, continuing on medium-low speed, scraping sides with the spatula, until the ingredients form a crumbly dough.
- Transfer dough to the 8×8 baking dish, leveling the dough in the dish without firmly pressing on it, sprinkle with sugar.
- Place 8×8 dish in the center of the 13×9 dish and fill the 13×9 half way with water.
- Bake for 55-65 minutes, until the edges are golden and the center is set.
- Using a spring-loaded ice cream scoop, serve corn pudding hot alongside your favorite Mexican food dish (or just eat it by itself).
Do you like extra bits of corn pieces in each bite?
Add 1/2 cup whole kernel frozen corn to the mixture and bake.