Corn Pudding on Broiled Tomatoes |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This tasty side dish is as attractive as it is good. The recipe came from Notably Nashville by the Junior League of Nashville. Ingredients:
1 cup fresh corn kernels |
4 eggs, beaten |
1 1/4 cups milk |
1/2 teaspoon salt |
red pepper, to taste |
2 medium firm tomatoes, cut into 6 (1/2-inch slices) |
Directions:
1. Preheat oven to 350-degrees and butter (standard size) muffin tin.
2. Combine the corn with the eggs, milk, salt and red pepper in a bowl and mix well.
3. Spoon into buttered muffin cups, filling 1/2 to 3/4 full.
4. Place muffin pan in a larger pan with 1-inch hot water.
5. Bake at 350-degrees for 20 minutes or until set.
6. Arrange the tomato slices on a broiler pan.
7. Broil until slices are just tender, but still hold their shape.
8. Place on serving tray.
9. Invert the muffin cups, onto a cookie sheet for flat surface, to remove the puddings.
10. Using a pancake turner or large spatula, place 1 pudding on each broiled tomato slice.
|
|