Baltimore-style Creamy Corn Pudding

Ingredients

In this adaptation, the traditional Mexican Atolillo is transformed into a Baltimore-style Creamy Corn Pudding. The original dish is typically a warm and sweet corn-based beverage, while the adapted version is a baked corn pudding with a creamy and savory profile. The addition of Old Bay seasoning, a staple in Baltimore cuisine, gives the dish a distinct Chesapeake Bay flavor. The texture is also different, as the original Atolillo is a liquid drink, whereas the adapted version has a custard-like consistency. We alse have the original recipe for Atolillo, so you can check it out.

• 4 cups (946ml) corn kernels, fresh or frozen 4 cups (946ml) corn kernels, fresh or frozen
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240ml) milk 1 cup (240ml) milk
• 4 large eggs 4 large eggs
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon Old Bay seasoning 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons (28g) unsalted butter, melted 2 tablespoons (28g) unsalted butter, melted

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 34g, 12g
• Protein: 8g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   In a blender or food processor, combine 2 cups of corn kernels, heavy cream, milk, eggs, flour, sugar, Old Bay seasoning, salt, and black pepper. Blend until smooth.
3. 3.
   In a mixing bowl, combine the remaining 2 cups of corn kernels and the blended mixture. Stir well to combine.
4. 4.
   Pour the mixture into a greased baking dish.
5. 5.
   Drizzle the melted butter over the top of the pudding.
6. 6.
   Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Corn kernels — If using fresh corn, boil the corn cobs for a few minutes before removing the kernels. If using frozen corn, thaw it before using in the recipe.

Tips & Tricks

• For a spicier twist, add a pinch of cayenne pepper or a few dashes of hot sauce to the corn pudding mixture.
• Serve the pudding warm as a side dish for seafood dishes or as a main course with a fresh salad.
• Leftovers can be refrigerated and reheated in the oven or microwave.

Serving advice

Serve the Baltimore-style Creamy Corn Pudding as a side dish alongside crab cakes or grilled fish. It also pairs well with a fresh green salad for a light and satisfying meal.

Presentation advice

Garnish the corn pudding with a sprinkle of Old Bay seasoning and a few fresh parsley leaves to add a pop of color and enhance the visual appeal.