Corn Pudding
Ingredients
-
2
ears
corn, kernels scraped from cob
-
to taste
cilantro or basil
-
1
tablespoon
all-purpose flour
-
1
teaspoon
sugar
-
a pinch
kosher salt
-
⅔
cup
milk (1%, 2%, or whole)
-
2
small or 1 large
egg, lightly beaten
Instructions
- Preheat the oven to 350°F and prepare a small shallow baking dish with butter.
- Pulse half of the corn in a food processor until coarsely chopped, then combine with herbs, flour, sugar, salt, and remaining corn in a bowl.
- Whisk together the milk and eggs, then add to the corn mixture and stir until just combined.
- Pour the mixture into the prepared baking dish or individual ramekins.
- Bake for 30-35 minutes until the center is just set, then let stand for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
6g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
70mg
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