Best Tomato And Corn Pudding Recipes

TOMATO AND CORN PUDDING

Tomato and Corn Pudding image

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.

Provided by Amberngriffinco

Categories One Dish Meal

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs firm ripe tomatoes, trimmed and sliced 1/4 inch thick
salt and pepper
2 tablespoons olive oil
2 large onions, chopped
5 -7 ears fresh corn, kernels cut off cobs, about 4 Cups
2 large garlic cloves, minced
6 ounces fresh spinach, cleaned, dried and cut into thin strips
1 cup half-and-half (could use evaporated skim milk)
2 large eggs, plus
2 egg whites
1/4 teaspoon cayenne pepper
1 1/4 cups shredded havarti cheese or 1 1/4 cups gruyere cheese, divided use
5 tablespoons chopped fresh parsley or 5 tablespoons chives, divided use

Steps:

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.

Nutrition Facts : Calories 142.2, Fat 7.2, SaturatedFat 2.5, Cholesterol 46.1, Sodium 62.5, Carbohydrate 16.2, Fiber 3, Sugar 4.7, Protein 5.7

CORN AND TOMATO BREAD PUDDING

Corn and Tomato Bread Pudding image

This recipe was greatfully lifted from Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let). Although the original recipe didn't call for it, I like using the optional lemon pepper.

Provided by Sydney Mike

Categories Corn

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons dried tomatoes, snipped (not oil-packed)
4 eggs, beaten
1 1/2 cups whole milk
1 teaspoon dried basil, crushed
4 cups English muffins, torn or 4 cups dry French bread
1 1/2 cups whole kernel corn
1 cup reduced-fat cheddar cheese, shredded (or hot pepper cheese)
1 tomatoes, cut into thin wedges (optional)
1/4 teaspoon lemon pepper (optional)

Steps:

Preheat oven to 375 degrees F.
In small bowl, put dried tomatoes in enough hot water to cover.
Let stand 15 minutes or until softened, then drain.
Meanwhile, in medium bowl, beat together eggs, milk & basil, then set aside.
In ungreased 2-quart square baking dish toss together the pieces of English muffins, corn, cheese & softened tomatoes.
Carefully pour egg mixture evenly over muffin mixture.
Bake about 30 minutes or until knife inserted near center comes out clean.
Cool slightly, then serve pudding spooned on top of tomato wedges.

Nutrition Facts : Calories 123.5, Fat 5.8, SaturatedFat 2.2, Cholesterol 147.1, Sodium 238.9, Carbohydrate 11.7, Fiber 1.1, Sugar 5.1, Protein 7.5

DEVILED CORN AND TOMATO PUDDING

Deviled Corn and Tomato Pudding image

This is a Crescent Dragonwagon recipe. I have not made this yet, but I think it sounds wonderful:) I think green chiles instead of basil might be good.

Provided by WiGal

Categories Corn

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 3/4 cups corn, frozen, thawed
3/4 cup skim milk
1/4 cup cornstarch
2 eggs
2 teaspoons brown sugar or 2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon butter
1 large onion, chopped
1 large tomatoes, diced
2 -3 basil leaves, finely chopped

Steps:

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.

Nutrition Facts : Calories 207.1, Fat 5, SaturatedFat 2, Cholesterol 76.2, Sodium 75.9, Carbohydrate 37.7, Fiber 3.7, Sugar 6.7, Protein 7.3

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