Curried Corn Pudding
Recipe from Better Homes and Gardens

This savory corn pie would be delicious with turkey or ham at the holidays. Or serve it with grilled meats in the summer.


Curried Corn Pudding

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Servings: 4 to 6 servings
Prep Time: 25 mins
Total Time: 1 hr
Related Categories: Cut Corn, Savory Pies
 
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Ingredients
  • 4  to 6
    fresh ears of corn or 2 cups frozen whole kernel corn, thawed
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  • 2  tablespoons
    finely chopped shallots
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  • 2  tablespoons
    butter
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  • 1  teaspoon
    curry powder
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  • 3/4  cup
    milk
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    ground black pepper
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  • 1/4  teaspoon
    ground nutmeg
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  • 2 
    eggs, slightly beaten
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  • 2  tablespoons
    packed brown sugar
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  • 1/2  cup
    chopped pecans
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Directions
1.
Preheat oven to 350 degree F. Lightly grease a 9-inch pie plate; set aside. If using fresh ears of corn, cut kernels from cobs; measure 2 cups kernels. Set aside.
2.
In a medium saucepan cook the shallots in 1 tablespoon of the butter over medium heat until shallots are tender. Add curry powder; cook and stir for 30 seconds. Stir in milk, salt, pepper, nutmeg, and corn. Remove from heat. Stir in eggs. Pour mixture into the prepared pie plate.
3.
In a small bowl cut remaining 1 tablespoon butter into the 2 tablespoons brown sugar until crumbly. Stir in pecans. Sprinkle nut mixture evenly over the corn mixture. Bake about 25 minutes or until golden around edges and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 4 to 6 servings.
Nutrition information
Calories 319, Total Fat 20 g, Saturated Fat 6 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 4 g, Cholesterol 126 mg, Sodium 424 mg, Carbohydrate 30 g, Total Sugar 15 g, Fiber 4 g, Protein 9 g. Daily Values: Vitamin C 12%, Calcium 9%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet
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