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Chita Rivera's Corn Pudding

The Broadway legend is a star not only on stage, but in the kitchen

Chita Rivera's Corn Pudding Recipe

Photo by: Marisa Zanganeh

En español | Broadway legend Chita Rivera shares her recipe for a simple dish that daughter Lisa Mordente says "is to die for."

Serves 12


  • 6 11-ounce cans vacuum-packed corn
  • 1 12-ounce can evaporated milk
  • 6 eggs, beaten
  • Sugar or sugar substitute, to taste
  • 1/2 stick butter, melted
  • Salt
  • Pepper

See also: Interview with Chita Rivera.


  1. Combine all of the ingredients, using the evaporated milk to cover the mixture. Sweeten to taste.

  2. Cook at 425°F for 30 minutes. Lower temperature to 375°F for an hour or until golden brown. The mixture becomes like custard.

You may also like: Recipes from Hispanic cooking expert Denisse Oller.

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