TOMATO AND CORN PUDDING
Rich, filling,FRESH SUMMER FILLED dish that will please a vegetarian or meat eater easily!! Flavor packed into EACH BITE!! If you can't find Havarti, you can substitute Gruyere. My absolute favorite to make for my vegetarian nieces.
Provided by Amberngriffinco
Categories One Dish Meal
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
- In large skillet, over medium heat, heat oil tillhot. Add onions and corn, cook, stirring frequently, till softened, about 6 minutes. Add garlic and spinach, cook stirring frequently for 1 minutes more. Remove to large bowl.
- In another mixing bowl whiks half an half, eggs, egg whites, 1 tsp salt, 1 tsp pepper and cayenne. Add corn mix and stir well. Stir in 1/2 C cheese and 2 Tbsp parsley.
- Spray a 3 quart baking pan or gratin pan with nonstick spray. Add corn mixture, spread evenly. Top with HALF of the remaining cheese.
- Cover top with slightly, overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set. Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.
Nutrition Facts : Calories 142.2, Fat 7.2, SaturatedFat 2.5, Cholesterol 46.1, Sodium 62.5, Carbohydrate 16.2, Fiber 3, Sugar 4.7, Protein 5.7
CORN WITH TOMATOES AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.
DEVILED CORN AND TOMATO PUDDING
This is a Crescent Dragonwagon recipe. I have not made this yet, but I think it sounds wonderful:) I think green chiles instead of basil might be good.
Provided by WiGal
Categories Corn
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Spray six 8-ounce custard cups with cooking spray.
- Combine the corn, milk, cornstarch, eggs, sugar or honey, salt, and pepper in a food processor or blender and buzz to a textured puree.
- Heat the butter over medium-high heat in a large skillet.
- Add the onion and saute for 4 minutes. Add the tomato, raise the heat, and cook until most of the liquid has evaporated, 1 to 3 minutes.
- Remove from the heat. Stir in the basil.
- Divide the tomato mixture among the custard cups.
- Top with the corn mixture.
- Place the filled custard cups in a large pan, place in the oven, and pour hot water into the large pan, around the custard cups.
- Bake for 40 to 50 minutes, or until golden and firmed up.
- Let stand for 5 minutes, then serve.
Nutrition Facts : Calories 207.1, Fat 5, SaturatedFat 2, Cholesterol 76.2, Sodium 75.9, Carbohydrate 37.7, Fiber 3.7, Sugar 6.7, Protein 7.3
DEVILED CORN
Different way to fix corn but very good. Lowered the amount of salt called for in this recipe on 4-15-07, was 1/2 teaspoon.
Provided by Jacqueline in KY
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the corn in the butter, add mustard, salt and pepper.
- Add cheese.
- Serve Hot.
- Note: Time to prepare is if you are using fresh corn and must cut off cob and cook, if using canned corn preparation time will be much less.
CORN DIP WITH TOMATOES AND BASIL
In-season ingredients (tomatoes, corn, and basil) are the heart of a lime-spiked dip; tofu -- low in saturated fat and cholesterol-free -- makes it creamy.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 1 3/4 cups
Number Of Ingredients 9
Steps:
- Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely.
- Puree 2/3 cup corn mixture, the tofu, lime juice, and salt in a food processor; season with pepper. Transfer to a serving bowl, and stir in remaining corn mixture, the tomatoes, and basil. Serve with chips.
Nutrition Facts : Calories 156 g, Cholesterol 1 g, Fat 3 g, Protein 5 g, Sodium 200 g
DEVILED CORN (EASY MICROWAVE FIX)
This is recipe #2 from *Microwave Cooking* by Lorna Rhodes & I cannot wait to try this great idea for corn-on-the-cob. It could hardly be easier to fix & this is 1 of those recipes that bridges the generation gap to become a favorite for adults & kids. I may even try adding some garlic to the mix. Yum!
Provided by twissis
Categories Corn
Time 17m
Yield 4 Ears of Corn, 4 serving(s)
Number Of Ingredients 5
Steps:
- Soften the butter in the microwave on HIGH for 30 seconds.
- Then blend in the ketchup, Worcestershire sauce & mustard.
- Place ea corn cob on a piece of greaseproof paper & spread w/the butter mixture using a pastry brush.
- Wrap the cobs in the paper & place in a single layer in a large dish.
- Cook on HIGH till tender (about 12 min if fresh or 15 min if frozen).
- Turn halfway thru cooking & serve w/the buttery juices poured over the cobs.
Nutrition Facts : Calories 288.4, Fat 18.3, SaturatedFat 11.1, Cholesterol 45.7, Sodium 293.5, Carbohydrate 32.8, Fiber 3.6, Sugar 7.6, Protein 4.5
TOMATO PUDDING
So simple, we love it with meatloaf and baked potatoes. I serve it at dinner parties and am always asked for the recipe. People are surprised at how few ingredients are involved. Great to add to any oven cooked meals. This recipe was my mother-in-law's answer to "last" minute meal planning.
Provided by Lorac
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Pour tomatoes into a 1 1/2 quart baking dish.
- Mix in the torn pieces of bread and season with salt and fresh ground pepper.
- Dot with pieces of butter.
- Bake 35- 40 minutes.
Nutrition Facts : Calories 137.8, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 156.8, Carbohydrate 17.5, Fiber 2.9, Sugar 6.2, Protein 3.3
PAN-ROASTED CORN AND TOMATO SALAD
You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
- Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams
TALLY HO TOMATO PUDDING
this must be served quickly before the pudding falls...but it is delicious..came from an old stage coach inn in Waterville Ohio...
Provided by grandma2969
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- combine brown sugar,tomato puree, and water.
- cook 5 minutes.
- while tomato mixture is cooking, put bread cubes in casserole and pour melted butter over.
- Pour on hot tomato mixture.
- DO NOT STIR!
- Bake 50 minutes in a 325* oven.
- the drier the bread cubes, the more crusty the pudding will be -- .
Nutrition Facts : Calories 496.1, Fat 23.9, SaturatedFat 14.8, Cholesterol 61, Sodium 350.9, Carbohydrate 71, Fiber 1.7, Sugar 57.4, Protein 3.1
GRANDMA'S TOMATO PUDDING
Make and share this Grandma's Tomato Pudding recipe from Food.com.
Provided by spatchcock
Categories Low Protein
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In 4-quart saucepan over medium heat, heat tomatoes to boiling; stirring frequently.
- Reduce heat to low; cover and simmer until tomatoes are soft, about 10 minutes.
- Uncover saucepan and cook 15 to 20 minutes longer, stirring often, until tomatoes thicken slightly.
- Stir in tomato paste, brown sugar,salt and pepper.
- Put cubed bread over tomato mixture.
- Pour melted butter over bread.
- Bake at 350° for 20 minutes.
- Serve.
Nutrition Facts : Calories 332.9, Fat 19.4, SaturatedFat 11.9, Cholesterol 48.8, Sodium 618.7, Carbohydrate 39.5, Fiber 3.4, Sugar 28.8, Protein 3.7
CORN AND TOMATO GRATIN
Categories Cheese Dairy Tomato Vegetable Side Bake Vegetarian Backyard BBQ Casserole/Gratin Corn Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 (side dish) servings
Number Of Ingredients 10
Steps:
- Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.
- While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.
- Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
- Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.
- Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.
- Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.
SLOW-COOKER CORN PUDDING
Corn has always been an important crop for Native Americans, who cook it into porridges, breads and puddings. Over generations, various incarnations of corn pudding became especially popular in the South. In this version, fresh corn, scallions and jalapeño are held together by rich cornbread for a savory, sweet and spicy side that's like a spoonbread crossed with a quick bread. While corn pudding is usually made in the oven, this slow-cooker version frees up your oven for other tasks. As the bread steam-bakes, the edges get caramelized and firm, and the center becomes soft and delicate. It's spoonable, not sliceable, and its rich texture is best served warm or at room temperature. Jalapeños vary in heat level, so taste a tiny piece before deciding how much to add. To decrease the spice level, use one chile and remove the seeds and ribs before chopping it. To maximize the spice, leave the seeds in and use two.
Provided by Sarah DiGregorio
Categories breads, side dish
Time 2h50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Generously coat the interior of a 6- to 8-quart slow cooker with nonstick cooking spray or vegetable oil. In a large liquid measuring cup or bowl, whisk together the milk, sour cream, eggs, butter and oil until uniformly combined. In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Add the corn, scallions and jalapeño, and stir to combine. Add the wet ingredients and the cheese, and fold until just combined.
- Pour the mixture into the slow cooker. Cover and cook on high until the pudding is browned and firm around the edges, and the center is puffed and just barely firm, about 2 hours and 30 minutes. Turn off the slow cooker and serve warm or room temperature directly from the crock.
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TOMATO-BASIL CORN PUDDING | BETTER HOMES & GARDENS
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- Preheat oven to 325 degrees F. In a large saucepan cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally. Reduce heat to low. Add cream cheese. Stir in egg. Stir in corn, zucchini, tomato, bread crumbs, and snipped basil. Transfer to a 2-quart baking dish.
- Bake, uncovered, about 50 minutes or until center appears set. Sprinkle with mozzarella cheese. Let stand for 10 minutes before serving. If desired, sprinkle with shredded basil just before serving. Makes 10 (1/2 cup each) servings
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CORN AND TOMATO BREAD PUDDING | BETTER HOMES & GARDENS
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Calories 275 per serving
- In a small bowl place dried tomatoes; add enough hot water to cover. Let stand about 15 minutes or until softened; drain.
- Meanwhile, in a medium bowl beat together eggs, milk, and basil; set aside. In an ungreased 2-quart square baking dish toss together torn English muffins, corn, cheese, and softened tomatoes.* Carefully pour egg mixture evenly over mixture in baking dish.
- Bake in a 375 degree F oven about 30 minutes or until a knife inserted near the center comes out clean. Cool slightly. To serve, if desired, spoon bread pudding atop tomato wedges. Makes 6 servings.
TOMATO-CORN PUDDING | BETTER HOMES & GARDENS
From bhg.com
- Cut a 1/4-inch slice off the stem end of tomatoes. Using a spoon, scoop out the pulp of each tomato, leaving about a 1/4-inch shell. Sprinkle cavities with salt and black pepper. Turn upside down on a paper towel-lined baking sheet to drain; let stand for 30 minutes. Meanwhile, lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside.
- Preheat oven to 350 degree F. In a medium bowl use a whisk or fork to combine the sour cream, milk, eggs, and melted butter. Using the whisk or fork, mix in the crackers, flour, sugar, baking powder, and 1/4 teaspoon salt until smooth. Stir in corn and onion. Place tomatoes, cut sides up, in the prepared muffin cups. Fill each with about 3 tablespoons of the corn mixture. Sprinkle each with some cheese.
- Bake, uncovered, for 25 to 30 minutes or until filling is puffed and set. Remove from oven; cool in pan on a wire rack for 10 minutes. Remove from cups using a large spoon. Serve warm. If desired, trim with fresh dill sprigs. Makes 12 side-dish servings.
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