Argentinian Corn Pudding (Pastel De Choclo)
This Argentinian Corn Pudding, or Pastel De Choclo, is a delightful dish that combines the sweetness of corn with savory flavors, making it a perfect accompaniment to any meal. Inspired by a recipe found on a box of Bouillon cubes from Argentina, my daughter and I fell in love with it right from the first bite. The creamy texture and rich taste complement crispy milanesas beautifully, making it a favorite in our household. This dish offers a wonderful blend of ingredients, including butter-sautéed onions and a hint of nutmeg, resulting in a comforting and satisfying dish that’s sure to impress. I hope this recipe warms your heart and becomes a hit with your loved ones as much as it has with ours.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
onions
2 (finely chopped)
butter
2 ounces (melted)
flour
2 tablespoons (all-purpose)
milk
2 cups (warmed)
bouillon cube
1 (chicken or veggie)
creamed corn
14.75 ounces (canned)
eggs
4 (beaten)
Parmesan cheese
3 tablespoons (grated)
breadcrumbs
2 tablespoons (dry)
pepper
1/4 teaspoon (or to taste)
nutmeg
1/4 teaspoon (or to taste)
sugar
1 teaspoon (granulated)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a skillet, melt the butter over low heat and sauté the finely chopped onions until they are golden brown, about 10 minutes.
3
While the onions are cooking, gently warm the milk in a separate saucepan and dissolve the bouillon cube in it, creating a flavorful broth.
4
Once the onions are ready, whisk in the flour and cook for 2 to 3 minutes, stirring continuously to avoid burning.
5
Gradually pour in the warm milk mixture while stirring constantly until the mixture thickens, about 5 minutes.
6
Remove the skillet from heat and mix in the creamed corn, grated Parmesan cheese, and breadcrumbs. Combine well and allow it to cool for a few minutes.
7
Beat in the eggs one at a time, ensuring each is fully incorporated into the mixture before adding the next.
8
Season the mixture with pepper, nutmeg, and sugar, then pour it into a greased 9x9 inch baking dish.
9
Bake in the preheated oven for approximately 40 minutes, or until the pudding is firm and golden brown on top.
10
Remove from the oven and let cool slightly before slicing. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Argentinian Corn Pudding (Pastel De Choclo)?
It is a traditional Argentinian dish that combines the sweetness of corn with savory flavors, resulting in a creamy and comforting pudding texture.
What is the main inspiration for this recipe?
The recipe was inspired by a version found on a box of bouillon cubes from Argentina.
Is this recipe for Pastel De Choclo vegetarian?
Yes, it can be vegetarian if you choose to use a vegetable bouillon cube instead of chicken bouillon.
At what temperature should I preheat the oven?
You should preheat your oven to 375°F (190°C).
How long does it take to bake the corn pudding?
The pudding typically takes approximately 40 minutes to bake until it is firm and golden brown.
What size baking dish is required?
You will need a greased 9x9 inch baking dish for this recipe.
How many eggs are needed for this recipe?
This recipe requires 4 beaten eggs, added one at a time.
What kind of corn is used in this dish?
The recipe calls for one 14.75-ounce can of creamed corn.
What type of cheese is added to the mixture?
Three tablespoons of grated Parmesan cheese are included in the recipe.
How long should I sauté the onions?
The onions should be sautéed in butter over low heat for about 10 minutes until golden brown.
What spices provide the characteristic flavor of this dish?
The dish is seasoned with pepper, nutmeg, and a small amount of granulated sugar.
Should the milk be cold or warm when added?
The milk should be warmed in a separate saucepan and used to dissolve the bouillon cube before being added to the flour mixture.
What is the purpose of the bouillon cube?
The bouillon cube creates a flavorful broth when dissolved in the warm milk, enhancing the overall taste of the pudding.
How much flour is used to thicken the sauce?
Two tablespoons of all-purpose flour are whisked into the butter and onions.
How long should the flour cook before adding milk?
The flour should cook for 2 to 3 minutes while stirring continuously to avoid burning.
What is the role of breadcrumbs in the recipe?
Two tablespoons of dry breadcrumbs are mixed in to help achieve the desired texture and consistency.
Should I serve this dish hot or cold?
It is best served warm after letting it cool slightly after baking.
Can I substitute the butter?
While the recipe specifies butter for sautéing the onions, you could technically use a similar fat, though butter provides the best flavor for this pudding.
What should I look for to know the dish is done?
The pudding is finished when it is firm to the touch and the top has turned a golden brown color.
What are the tags associated with this recipe?
The recipe is tagged with terms like corn, pudding, Argentinian, side dish, creamy, comfort food, and easy recipe.
How much nutmeg is required?
The recipe calls for 1/4 teaspoon of nutmeg, or you can adjust it to taste.
Is sugar necessary in this savory dish?
One teaspoon of granulated sugar is added to complement the natural sweetness of the corn.
What should I do with the bouillon cube?
Dissolve it in the warm milk before gradually pouring the milk into the flour and onion mixture.
Does this recipe contain meat?
No, the base ingredients are vegetarian, provided you use vegetable bouillon.
How many onions are needed?
The recipe requires 2 finely chopped onions.
What is a good main course to serve with this?
This corn pudding pairs exceptionally well with crispy milanesas.
How many ingredients are in the recipe?
There are a total of 12 ingredients used in this Pastel De Choclo.
Can I add the eggs all at once?
It is recommended to beat in the eggs one at a time to ensure each is fully incorporated.
How long should it cool before slicing?
Letting it cool for a few minutes after removing it from the oven will make it easier to slice and serve.
How much milk is used in the mixture?
The recipe uses 2 cups of warmed milk.