Southwestern Corn Pudding

Name: Southwestern Corn Pudding
Ingredients: 1 cup breadcrumbs; 4 cups fresh or frozen, thawed corn kernels (from 4 ears), divided; 4 large eggs; 1 cup low-fat sour cream; 1/4 cup chopped cilantro; 1 small jalapeno chile, minced (2 Tbs.); 1 tsp. salt

7 ingredients

7 steps

Ingredients

1 cup breadcrumbs
4 cups fresh or frozen, thawed corn kernels (from 4 ears), divided
4 large eggs
1 cup low-fat sour cream
1/4 cup chopped cilantro
1 small jalapeno chile, minced (2 Tbs.)
1 tsp. salt

Directions

1

Preheat oven to 350F.
2

Coat 8 1/2-cup ramekins or custard cups or 8-inch square baking dish with cooking spray, and dust with breadcrumbs.
3

Pulse 3 cups corn kernels in food processor until pulpy and broken down.
4

Transfer to bowl, and stir in remaining 1 cup whole corn kernels.
5

Whisk together eggs, sour cream, cilantro, jalapeno, and salt in separate bowl.
6

Stir corn into egg mixture.
7

Transfer mixture to prepared ramekins, and bake 30 to 40 minutes, or until top is golden.