Southwestern Corn Pudding

Southwestern Corn Pudding

a href="http://i165.photobucket.com/albums/u51/witchywife/CornPudding.jpg"img alt="" border="0" src="http://i165.photobucket.com/albums/u51/witchywife/CornPudding.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; cursor: hand; width: 400px;" //a!-- googleadsectionstart --br /This is a variation on a recipe that my Mom makes a lot that I really love. I especially like that this one is made in individual ramekins. Although it didn't turn out to be such a hot idea with kids, as they kept burning themselves. Or maybe that does make it a hot idea, just not a very good one! Anyway, a word to wise... let the ramekins cool a bit before you serve them to children or absent-minded adults.br /br /emstrongSouthwestern Corn Pudding/strongbr /Adapted from the July/August edition of Vegetarian Times Magazinebr /br /1 cup soft breadcrumbsbr /4 cups fresh or frozen (thawed) corn kernelsbr /4 large eggs, beatenbr /1 cup sour cream (fat free or low fat is OK)br /1/4 cup chopped cilantrobr /1 small jalapeno pepper, mincedbr /1 tsp saltbr /br /1. Grease 8 small (1.2 cup size) ramekins and dust with breadcrumbs.br /br /2. In a food processor, blend up 3 cups of the corn kernels until pulpy. Dump them in a bowl and add the 1 cup of whole kernels.br /br /3. Mix up the beaten eggs, sour cream, cilantro, jalapeno, and salt. Then mix together with corn.br /br /4. Divide evently amongst the ramekins and bake for 30 to 40 minutes at 350F until set and golden./em!-- googleadsectionend --br /img src="http://signatures.mylivesignature.com/54485/209/C75A16CD8B0F2FAD884638570E4EC078.png" style="border: none; background: transparent;" /

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