Print Recipe
Torta de Elliot (Corn Pudding)
Light, fluffy, sweet—this is the corn pudding you remember from Hudson’s on the Bend and Fonda San Miguel. It’s a people pleaser at home and a potluck dinner hit.

Note: Fresh corn yields the best flavor, but you can use frozen (thawed) or drained canned corn. If you are working with a small food processor you may need to divide the ingredients in half and mix the two batches.

Ingredients

  • 2 pounds corn kernels
  • 6 eggs, separated
  • ¾ cup sugar
  • 6 Tbsp softened butter
  • ¾ cup flour
  • 1 tsp baking powder
  • ⅛ tsp salt
  • 1 cup grated Monterey Jack cheese

Instructions

  1. Put corn in food processor and process to a textured puree, 2 to 3 minutes.
  2. Add egg yolks one at a time and process for 30 seconds each.
  3. With processor running, add sugar and process until the mixture is a light color and sugar is dissolved.
  4. Add butter and process. Transfer mixture to large bowl.
  5. Combine flour, baking powder and salt in a small bowl, stirring to blend. Add flour mix to corn and fold in.
  6. Beat egg whites at high speed until fluffy. Fold egg white and cheese into corn mixture.
  7. Coat a 9x12x2 baking dish with nonstick spray. Pour mixture into dish and bake in preheated oven at 350° F for 45 minutes. An inserted toothpick should come out dry.

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