YAYA'S PASTELERA
This is a mashed corn bake - a typical Chilean dish, delicious savory or sweet! It is lovely served in individual clay ramekins - if you have them.
Provided by KosherT
Categories Corn
Time 2h
Yield 6-8 ramekins, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in a saucepan over med heat. Add onions and cook until caramelized.
- Add grated corn. It is best to use fresh corn but will also work with frozen.
- Turn heat to low. Slowly add milk (or soymilk), stirring constantly. Continue to stir as corn cooks. This will take approximately 15 minutes.
- Remove from heat and allow to cool for approximately 15 minutes.
- Preheat oven to 350°F
- Whisk eggs, salt and pepper. Mix into the cooled corn mixture.
- Pour mixture into greased ramekins or a shallow baking dish. Bake for 25-30 minutes (for ramekins), or 35-40 minutes (for baking dish), or until centre appears set.
- Garnish: For sweet - sprinkle sugar on each; For savory - place one basil leaf in the centre of each ramekin.
- Serve hot. Typically, sugar is set on the table for those that would like to add a little more to their pastelera as they eat through the sugar on top!
Nutrition Facts : Calories 238.7, Fat 11.9, SaturatedFat 3.2, Cholesterol 146.7, Sodium 177.6, Carbohydrate 27.4, Fiber 3.6, Sugar 5.2, Protein 9.7
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