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Mexican Corn Pudding

From: Linda McCartney’s Home Cooking, p. 108

A light corn dish, baked in the oven, that is almost like a soufflé but does not contain any flour andjust two eggs. It rises a little like a soufflé and keeps the moisture inside like a creamy sauce. Lovely with a salad or green veg!

The recipe states that the baking dish should be placed inside a water-filled dish when baking. However, it is not clear if the water needs to be hot or cold. I chose hot water and think that this speeds up the baking process a little. Still, the maximum baking time of 40 minutes was still needed.

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