BREAKFAST CORN CUSTARD

BREAKFAST CORN CUSTARD image

Yield 6

Number Of Ingredients 15

4 medium plum tomatoes
4 oz cooked ham
2 tsp olive oil
1/2 pound cremini mushrooms, sliced
1 small jalapeno pepper, minced
1/2 tsp pimenton (smoked paprika)
10 oz frozen corn
2 Tbsp light cream cheese
1/4 cup yellow cornmeal
1 Tbsp sugar
2 eggs
1/2 cup skim milk
1/2 tsp salt
3 scallions, sliced
1/4 cup grated Parmesan cheese

Steps:

Put oven rack in middle position, and preheat oven to 375. Spray 11x7 glass baking dish with cooking spray. Remove seeds from tomatoes, chop and set to drain. Cut ham into cubes. On moderately high heat, saute sliced mushrooms in olive oil until liquid evaporates and the mushrooms are browned, about 8 minutes. Add jalapeno, ham and pimenton, stirring, about 1 minute longer. Transfer to baking dish. Puree 1 cup corn with cream cheese, cornmeal and sugar in a food processor until as smooth as possible (mixture will still be grainy). Whik together eggs, milk and salt in a large bowl until combined well. Whisk in corn puree, scallions, tomatoes, 3/4 of parmesan (reserving about 1 T) and remaining corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cheese. Bake until puffed, set and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature. Note, can be made 1 day ahead. Cool completely, uncovered, then chill, covered. Reheat, uncovered in a 350 oven 20 to 25 minutes.