Pastel De Choclo (Corn Pudding)
Pastel De Choclo (Corn Pudding) is a traditional Argentinian recipe for a classic accompaniment of creamed corn and onions cooked in a savoury egg custard base that makes an excellent holiday dish. The full recipe is presented here and I hope you enjoy this classic Argentinian version of: Corn Pudding (Pastel De Choclo).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
8
Rating: 
Tags : Vegetarian RecipesMilk RecipesCheese RecipesArgentina Recipes
This is the Argentinian version of the side dish known in America and 'Corn Pudding'. This makes an excellent side dish at any time, and is particularly suited to the Christmas, Thanksgiving or Easter table.
Ingredients:
2 medium onions, finely chopped
60g butter
2 tbsp plain flour
500ml whole milk
1 bouillon cube (chicken, pork or vegetable)
400g tin of creamed corn
4 eggs
3 tbsp freshly-grated Parmesan cheese
2 tbsp fresh breadcrumbs
1/4 tsp freshly-ground black pepper (or to taste)
1/4 tsp freshly-grated nutmeg (or to taste)
1 tsp brown sugar
Method:
Melt the butter in a frying pan over low heat. Add the onions and fry gently for about 10 minutes, or until golden brown all over.
In the meantime, warm the milk in a pan and stir in the bouillon cube to dissolve.
Scatter the flour over the onions and stir to combine. Cook gently, stirring constantly, for about 3 minutes, or until the flour is no longer raw.
Gradually add the milk, whisking constantly to prevent lumps from forming. Cook gently, stirring constantly, for about 5 minutes or until the mixture begins to thicken.
Take the pan off the heat and stir in the creamed corn, Parmesan cheese and breadcrumbs. Set aside to cool for a few minutes.
At the eggs one at a time to the cooled mixture, beating thoroughly to combine after each addition.
Season to taste with black pepper and nutmeg then turn into a baking dish (about 22cm square). Scatter over the sugar and transfer to an oven pre-heated to 180°C.
Bake for about 40 minutes, or until the pudding is firm and nicely browned on top.
Serve hot, as an accompaniment.
To turn this into a complete meal, add two tins of flaked tuna to the corn and custard mix.