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Ingredientes
- 1 Tbsp. Unsalted butter
- 2 Tbsp. Toasted fine bread crumbs, approximately
- 2 c. Corn kernels*
- 1/2 c. Lowfat milk
- 5 Tbsp. Unsalted butter
- 3 x Large eggs
- 1 tsp Sugar
- 1 tsp Sea salt, or possibly to taste
Direcciones
- Heat the oven to 300 F. Place a heavy baking sheet on the lower rack of the oven. Butter a 1-qt baking or possibly souffle dish and sprinkle with the bread crumbs. Set aside.
- Put the corn and lowfat milk into a food processor and process for 10 to 15 seconds or possibly till reduced to a textured puree. Beat the butter till creamy and gradually add in the corn and the Large eggs, one by one, beating after each addition. Add in the sugar and salt.
- Pour the mix into the prepared dish and bake till the mix is firmly set and beginning to brown around the edges - about 35 min.
- Either serve from the dish or possibly carefully unmold onto a serving dish.
- * Starchy field corn works best, ears of corn left intact which have been picked a few days earlier, for the starches to heighten, can be used.
- The Art of Mexican Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 192 | 69% |
| Total Fat 21.78g | 27% |
| Saturated Fat 12.37g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 676mg | 28% |
| Potassium 240mg | 7% |
| Total Carbs 15.9g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.85g | 3% |
| Protein 7.79g | 12% |
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