Cuban Blueberry Pudding Recipes
CUBAN CORN
Provided by Dave Lieberman
Categories side-dish
Time 2h27m
Yield 9 ears of corn
Number Of Ingredients 8
Steps:
- Soak corn, in its husk, in water for 1 to 2 hours.
- Preheat grill to medium-high.
- Carefully peel back the husks leaving them attached at the base and remove the silk.
- In a medium bowl, combine the melted butter, paprika, chili powder, and season well with salt and pepper. Using a pastry brush, brush the ears of corn with the butter mixture and place on a hot grill.
- Be careful to leave the husks off the hottest part of the grill rack so that they do not start to burn. Grill corn on all sides until well marked and tender, about 10 to 12 minutes.
- Sprinkle with grated queso fresco and cilantro and serve with lime wedges.
CUBAN BLUEBERRY PUDDING
Make and share this Cuban Blueberry Pudding recipe from Food.com.
Provided by Starfire aka Wendy
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan.
- Spread berries in prepared pan. Squeeze lemon juice over berries. Beat together butter and 3/4 cup sugar in large bowl.
- Sift together flour, baking powder and 1/2 teaspoon salt. Add dry ingredients to sugar mixture alternately with milk. Spread batter over berries.
- Combine remaining 1 cup sugar, corn starch and remaining 1/4 teaspoon salt. Sprinkle over cake batter. Pour boiling water over all. Bake at 350 degrees for 1 hour. Serve warm or at room temperature with vanilla ice cream.
Nutrition Facts : Calories 400.5, Fat 6.9, SaturatedFat 4.2, Cholesterol 18.1, Sodium 403.9, Carbohydrate 84.2, Fiber 1.8, Sugar 63.3, Protein 3.3
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