Deviled Corn and Tomato Pudding

Recipe by WiGal
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees.
  • Spray six 8-ounce custard cups with cooking spray.
  • Combine the corn, milk, cornstarch, eggs, sugar or honey, salt, and pepper in a food processor or blender and buzz to a textured puree.
  • Heat the butter over medium-high heat in a large skillet.
  • Add the onion and saute for 4 minutes. Add the tomato, raise the heat, and cook until most of the liquid has evaporated, 1 to 3 minutes.
  • Remove from the heat. Stir in the basil.
  • Divide the tomato mixture among the custard cups.
  • Top with the corn mixture.
  • Place the filled custard cups in a large pan, place in the oven, and pour hot water into the large pan, around the custard cups.
  • Bake for 40 to 50 minutes, or until golden and firmed up.
  • Let stand for 5 minutes, then serve.
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