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New World Spanish Corn Pudding
New World Spanish Corn Pudding reads sweetness 7.3, richness 3.8 and floral 3.8 on Palate's 0–10 flavor X-ray — a Spanish main, about 25 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.7 / 10
- Sweet & Fruity — 7.7 / 10
- Sour & Bright — 0.6 / 10
- Bitter & Earthy — 0.7 / 10
- Rich & Fat — 4.1 / 10
- Aromatic & Spice — 4.0 / 10
The measured notes (of 18)
Sweetness 7.3 · Richness 3.8 · Floral 3.8 · Salinity 3.5 · Warm Spice 2.5 · Umami 1.9 · Fruity 1.3 · Nutty 1.0 · Earthy 0.6 · Sourness 0.6
What's in it (8)
- 16 oz. pkg. frozen corn
- 1 c. sugar
- 1 tsp. vanilla
- 2 eggs, beaten
- 1/4 c. margarine
- 1 c. milk
- 1 tsp. cinnamon
- 1/4 tsp. salt
Time & effort: about 25 min · effort: medium
Nutrition (per 100 g, engine-estimated): 249.8 kcal, 10.8 g protein, 5.7 g fat, 41.2 g carbs
Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (9 steps)
- Blend thawed, uncooked corn with milk at high speed until liquid.
- If blender is not available, force through a strainer; set aside.
- Mix vanilla, sugar, margarine, cinnamon and salt.
- Add eggs and mix with corn.
- Pour in an ungreased pan at 350° until firm, 25 to 45 minutes (time varies depending on size of pan).
- It will be soft set.
- Sprinkle with cinnamon while still hot if desired.
- Cool in pan.
- Serve cold.
Dishes with a similar flavor shape
- Picarones — Peruvian
- Nicuatole de Maíz — Mexican · Oaxaca
- Cornmeal Porridge — Jamaican
- Melktert — South African · Boerekos
- Cardamom Coffee Bread (Pulla) — Scandinavian
Keep reading: what sweetness, richness, floral mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.