As mentioned in my recent Gourmet Club reports, I made a number of different dipping sauces. As each attendee (8 of us) was served six different sauces, I had a need for forty-eight containers. As I had four fondue plates with five sections for sauces, I was left with having to find twenty-eight small containers. At a local store I bought 24 ramekins (all they had) and four small glass dishes. They worked very well for their intended purpose.
After the Gourmet Club dinner, I began to look for opportunities to use them in cooking. The first opportunity was this southwestern corn pudding.
The consistency was much closer to cornbread than creamed corn. It was very good.
Next time I might put a little diced red pepper in there too.
Dusting the ramekins with breadcrumbs.
Processing the corn.
The egg base.
Ready for the oven.
Beautiful and tasty!
Southwestern Corn Pudding
Makes: Serves 8
- 1 cup breadcrumbs
- 4 cups fresh or frozen, thawed corn kernels (from 4 ears), divided
- 4 large eggs
- 1 cup low-fat sour cream
- ¼ cup chopped cilantro
- 1 small jalapeño chile, minced (2 Tbs.)
- 1 tsp. salt
1. Preheat oven to 350°F. Coat 8 1/2-cup ramekins or custard cups or 8-inch square baking dish with cooking spray, and dust with breadcrumbs.
2. Pulse 3 cups corn kernels in food processor until pulpy and broken down. Transfer to bowl, and stir in remaining 1 cup whole corn kernels.
3. Whisk together eggs, sour cream, cilantro, jalapeño, and salt in separate bowl. Stir corn into egg mixture. Transfer mixture to prepared ramekins, and bake 30 to 40 minutes, or until top is golden.
Calories: 188 Protein: 8 g Total Fat: 6 g Saturated Fat: 2 g Carbohydrates: 27 g Cholesterol: 111 mg Sodium: 456 mg Fiber: 2 g Sugar: 8 g