nutritional information

Per 3/4-cup serving:

  • Calories: 188
  • Protein: 8 g
  • Total Fat: 6 g
  • Saturated Fat: 2 g
  • Carbohydrates: 27 g
  • Cholesterol: 111 mg
  • Sodium: 456 mg
  • Fiber: 2 g
  • Sugar: 8 g

Southwestern Corn Pudding

Southwestern Corn Pudding

Serves 8

Corn pudding is an old-fashioned side dish that can replace rice or potatoes in a summer meal.
  • 1 cup breadcrumbs
  • 4 cups fresh or frozen, thawed corn kernels (from 4 ears), divided
  • 4 large eggs
  • 1 cup low-fat sour cream
  • ¼ cup chopped cilantro
  • 1 small jalapeño chile, minced (2 Tbs.)
  • 1 tsp. salt

1. Preheat oven to 350°F. Coat 8 1/2-cup ramekins or custard cups or 8-inch square baking dish with cooking spray, and dust with breadcrumbs.

2. Pulse 3 cups corn kernels in food processor until pulpy and broken down. Transfer to bowl, and stir in remaining 1 cup whole corn kernels.

3. Whisk together eggs, sour cream, cilantro, jalapeño, and salt in separate bowl. Stir corn into egg mixture. Transfer mixture to prepared ramekins, and bake 30 to 40 minutes, or until top is golden.

July/August 2010 p.54

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comments

Pretty good, added some cheddar, used parm instead of bread crumbs on ramekins to make it gluten free. Needed something, maybe pepper jack or some salsa, a bit bland. I would make it again, but continue to tweak it

Patty - 2013-05-12 22:11:27

I've made this several times now when relatives are visiting. (The recipe makes too much for the 2 of us.) You don't need a whole cup of breadcrumbs for the bottom of the pan. Just DUST the bottom like the directions say.

Kelly J. R. - 2011-02-16 10:49:10

Has anyone given thought to substituting Oikos Greek non-fat yogurt for the sour cream? If so, did you have to increase the amount from 1 cup? Just wondering.

Pat Serio - 2011-07-13 18:55:11