Individual Corn Puddings with Field Greens

The corn and egg casseroles are served with a light green salad in this simple dinner.


Individual Corn Puddings with Field Greens


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Prep Time: 15 mins
Total Time: 35 mins
Servings: 8 servings
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Ingredients
 
savings in
 
  •     Butter, for ramekinsOn Sale
  • 1  tablespoon  sherry wine vinegarOn Sale
  • 3/4  teaspoon  Dijon mustardOn Sale
  • 3  tablespoons  olive or walnut oilOn Sale
  • 2  boxes (10 oz. each)  frozen corn kernels, thawedOn Sale
  • 2  tablespoons  sugarOn Sale
  • 1  teaspoon  coarse saltOn Sale
  • 1/2  teaspoon  freshly ground pepperOn Sale
  • 1-3/4  cups  half-and-halfOn Sale
  • 2  large  eggsOn Sale
  • 2  large  egg yolksOn Sale
  • 1/4  heaping teaspoon  freshly ground nutmegOn Sale
  • 2  tablespoons  all-purpose flourOn Sale
  • 6  tablespoons  chopped fresh chives, plus additional whole chives for garnishOn Sale
  • 8  cups  assorted salad greens, rinsed and driedOn Sale

Directions
1.
Preheat oven to 350 degree F. Butter eight 4-ounce ramekins or custard cups.
2.
Whisk together vinegar and mustard in a bowl; salt and pepper to taste. Slowly add oil in a stream, whisking until vinaigrette is emulsified.
3.
In a food processor, pulse together corn, sugar, the 1 teaspoon coarse salt and 1/2 teaspoon pepper until corn is coarsely chopped; transfer to a large bowl. Whisk in half-and-half, eggs, egg yolks, nutmeg, flour, and chopped chives. Pour about 1/2 cup mixture into each ramekin. Bake on a large baking sheet in middle of oven until just set, about 20 minutes. Puddings will continue to set as they cool.
4.
Toss salad greens with just enough vinaigrette to coat. Serve pudding warm or at room temperature, garnished with whole chives, with salad on the side. Makes 8 servings.

Nutrition information
Calories 255, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 129 mg, Sodium 261 mg, Carbohydrate 25 g, Fiber 3 g, Protein 7 g. Percent Daily Values are based on a 2,000 calorie diet
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