Pastel De Choclo - Corn Pudding

Name: Pastel De Choclo - Corn Pudding
Ingredients: 2 medium onions, finely chopped; 2 ounces butter; 2 tablespoons flour; 2 cups milk; 1 bouillon cube (chicken or veggie); 1 (14 3/4 ounce) can creamed corn (personal favorite, Green Giant); 4 eggs; 3 tablespoons parmesan cheese, grated; 2 tablespoons breadcrumbs; 1/4 teaspoon pepper (or to taste); 1/4 teaspoon nutmeg (or to taste); 1 teaspoon sugar

12 ingredients

9 steps

Ingredients

2 medium onions, finely chopped
2 ounces butter
2 tablespoons flour
2 cups milk
1 bouillon cube (chicken or veggie)
1 (14 3/4 ounce) can creamed corn (personal favorite, Green Giant)
4 eggs
3 tablespoons parmesan cheese, grated
2 tablespoons breadcrumbs
1/4 teaspoon pepper (or to taste)
1/4 teaspoon nutmeg (or to taste)
1 teaspoon sugar

Directions

1

Preheat oven to 375.
2

Saute onions in butter over low heat for about 10 minutes or until golden brown.
3

Meanwhile warm up the milk and dissolve the bouillon cube in it.
4

Add the flour to the onions and stir for 2-3 minutes.
5

Pour milk over it and keep stirring until it thickens, about 5 minutes.
6

Remove pan from the heat and add creamed corn, Parmesan cheese, bread crumbs. Mix well and let it cool for a few minutes.
7

Add the eggs, one at the time, mixing well.
8

Season with pepper and nutmeg and pour into a baking dish (9x9).
9

Bake for 40 minutes or until firm.