Best 3 Maicena Corn Pudding Recipes
Maicena corn pudding is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is made with simple ingredients that are likely already in your pantry, and it can be customized to your liking. Whether you prefer a sweet or savory pudding, or a creamy or firm texture, there is a maicena corn pudding recipe out there for you. In this article, we will explore some of the best maicena corn pudding recipes, so that you can find the perfect one to satisfy your cravings.
Here are our top 3 tried and tested recipes!
MAICENA (CORN PUDDING)
Awesome breakfast pudding. Started with my great grandmother, my mother, then me. Our kids love it! You may add banana slices and mint leaves for touch, taste, and luxury purposes.
Provided by Eric Bryant
Categories World Cuisine Recipes Latin American Caribbean
Time 28m
Yield 4
Number Of Ingredients 7
Steps:
- Heat cornstarch in a pot over medium heat. Stir in milk slowly. Add sugar and salt. Cook and stir until slightly thickened, about 15 minutes.
- Whip egg yolks in a bowl. Stir in 1/4 of the cornstarch mixture. Transfer the egg-cornstarch mixture to the pot. Cook and stir until combined, about 1 minute. Add the lemon rind; cook and stir until thickened, 7 to 10 minutes. Remove from heat; add vanilla extract and mix well.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 38.5 g, Cholesterol 112.2 mg, Fat 4.6 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 345.5 mg, Sugar 30.9 g
MAJARETE - CORN PUDDING DESSERT
This was a very old recipe request that just came back to light again. It looks great. The recipe comes from the Dominican Republic and was originally published at http://www.dominicancooking.com . Cook time & chill time are combined.
Provided by Aunt Clara
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrape off the grains from the cobs using a knife.
- Mix all the ingredients (except the cinnamon powder) and blend.
- Pass the mixture through a strain and reserve (it should have a milky consistency).
- Put it in a pot and cook at medium heat, stirring constantly to avoid sticking.
- When it becomes thick turn off the heat.
- Serve immediately in small bowls sprinkling the top with the cinnamon powder.
- Let cool to room temperature, then put it in the refrigerator for 15 minutes before serving.
SWEET CORN PUDDING
This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish by the same name). Those who love majarete - a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America - may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn's natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
- In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
- If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
- Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.
Tips:
- Use fresh corn. Fresh corn will give your pudding the best flavor. If you can't find fresh corn, you can use frozen or canned corn, but the flavor won't be as good.
- Don't overcook the corn. Overcooked corn will be tough and chewy. Cook the corn until it is just tender, about 5 minutes.
- Use a good quality cornmeal. A good quality cornmeal will give your pudding a smooth and creamy texture. Avoid using cornmeal that is too coarse or gritty.
- Don't skimp on the butter. Butter adds richness and flavor to the pudding. Use at least 1/2 cup of butter for a 9x13 inch pan of pudding.
- Add some cheese. Cheese adds a delicious cheesy flavor to the pudding. You can use cheddar cheese, Parmesan cheese, or any other type of cheese that you like.
- Serve the pudding warm. Corn pudding is best served warm. You can reheat it in the oven or microwave if necessary.
Conclusion:
Corn pudding is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up fresh corn, and it can be easily customized to your liking. With a few simple tips, you can make a corn pudding that is sure to be a hit with your family and friends.
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