Mexican Corn Pudding

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Mexican Corn Pudding
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
1
2
1
large red Bell pepper
4 tablespoons
1 can
Kidney beans (400 grams)
2 cans
corn kernels (each 400 grams)
4
3 tablespoons
freshly ground Pepper

Preparation steps

1.

Peel and finely chop the onion and garlic. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and dice finely. Heat 3 tablespoons chili butter in a pan and sauté the onion, garlic and red pepper until soft. Drain the beans. Drain the corn well and finely chop with a hand blender or mixer.

2.

Preheat the oven to 200°C (approximately 400°F).

In a bowl, whisk together the eggs, corn puree and diced peppers, stir in the beans and flour. Season with salt and pepper. Grease a baking dish with the remaining chili butter and pour in the mixture. Bake until set, 30-40 minutes.