Mario Bosquez's Corn Pudding
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Radio, January Winter 2008
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Ingredients
- 6 ears of fresh corn
- 1 package of cream cheese
- 3/4 cups sugar
- 1 1/2 cups butter
- 1 tablespoon baking powder
- 6 large eggs or 8 medium eggs
- Pinch of salt
Directions
- Preheat oven to 300 degrees. Bring cream cheese to room temperature or soften in microwave on low setting for a few minutes. Do not overheat.
- Remove all of the corn from the ears and be sure to scrape down the sides so that you get all of the juice from the cob. Beat the eggs and add the rest of the ingredients together and incorporate well.
- Pour into a small glass or metal baking dish and bake for 40 to 50 minutes or until golden brown. You may want to insert a toothpick into the center to be sure that it comes out clean. Cut into small pieces and serve as a side dish.
- Addtional notes from Mario: In my experience, making this pudding with butter instead of margarine makes for a more delicious version.
This recipe is poorly written and turned out terrible. 11/2 CUPS butter, I think it should say 1 1/2 sticks of butter. It was a gooey buttery mess, not in a good way. Pour in a small glass or metal baking dish, it need a larger dish and it took turning the oven to 350 to brown after baking for 60 min at 300. Don't even try this recipe. Oh, what the baking powder is for????
I miss Mario too!!! I he okay?
Where have you been - haven't heard you on the show lately -- really missing you ????
Maria,
When using frozen corn, how much? Also, what size pan?
Hi, This is Mario Bosquez from "Living Today" I generally use an eight ounce package of cream cheese (softened). Also, this recipe works great with fresh corn...ENJOY!!! And thanks for joining on "Living Today"... 1:00p.m. Eastern and 11:00 a.m. Pacific on Sirius 112/Martha Stewart Living Radio!!!
What size is a "package" of cream cheese? Thanks.