Tomato and Corn Pudding

"Rich, filling,FRESH SUMMER FILLED dish that will please a vegetarian or meat eater easily!! Flavor packed into EACH BITE!! If you can't find Havarti, you can substitute Gruyere. My absolute favorite to make for my vegetarian nieces."
photo by hepcat1 photo by hepcat1
photo by hepcat1
Ready In:
1hr 10mins




  • Heat oven to 350 degrees.
  • Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
  • In large skillet, over medium heat, heat oil tillhot. Add onions and corn, cook, stirring frequently, till softened, about 6 minutes. Add garlic and spinach, cook stirring frequently for 1 minutes more. Remove to large bowl.
  • In another mixing bowl whiks half an half, eggs, egg whites, 1 tsp salt, 1 tsp pepper and cayenne. Add corn mix and stir well. Stir in 1/2 C cheese and 2 Tbsp parsley.
  • Spray a 3 quart baking pan or gratin pan with nonstick spray. Add corn mixture, spread evenly. Top with HALF of the remaining cheese.
  • Cover top with slightly, overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set. Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.

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  1. Excellent. By some quirk of fate I had all the ingredients except havarti and parsley. I used goat cheese and it was great. I cut the recipe in half and only had two ears of corn. Will definitely make this again.
  2. We just loved this dish. Mine was also a bit runny but we didn't care because I believe it was from the fresh corn. Huge hit here!
  3. We loved the flavor! Fresh corn, home-grown tomatoes, fresh spinach, creamy cheese...what's not to love? The one negative is that it was very runny, though! I'm not sure what happened, perhaps I didn't salt the tomatoes long enough? The leftovers were better as I was able to drain off the runny parts since it firmed up in the fridge. But I'll defintely make this again!
  4. This was absolutely wonderful -- both my husband and I loved it. I didn't have fresh corn, and so used frozen roasted corn; I also used fat-free half-and-half in an effort to knock the calories back a bit. I used half full-fat Havarti and half reduced-fat Havarti. I don't think the recipe suffered a bit! This will definitely be a hit recipe in the summer, when tomatoes are at their peak. Thanks so much for posting this!
  5. I think this has to be one of my all time favorite dishes from Recipezaar! It is a pefect summer dish and tastes awesome! Very easy to make and extremely flavorful. I highly recommend this! Easy to put together and bake while you are grilling some chicken or fish and tossing a salad. Thanks for sharing such a wonderful recipe!


  1. Goat cheese instead of havarti.


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